Creamy Foie Gras With Apple Purée And Our Sweet Maple Wine

Project Description


– 1 apple

– 200 g of foie gras

– salt and pepper

– 60 ml of sweet maple wine



Peel the apples, cut into pieces without the heart and simmer to make a puree. Refrigerate. Season the foie gras with salt, pepper and the sweet maple wine. Place under vacuum and cook for 10 minutes at 64°C (150 °F). Mix in a blender, then sieve. Pour into molds and refrigerate for 8 hours before serving. Serve with toast or similar.

Project Details

  • Date5 Février 2015
  • ProduitLiquoreux d'érable
  • Temps de préparation25 min
  • Recettes pour 4 personnes
  •  1

0 Commentaires