Party Food with Foie Gras
Fingerfood Christmas International Specialities meat
For those who appreciate foie gras!
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Ingredients:
Preparation:
Heat the Porto with 1 teaspoon of water. Away from the heat add the softened gelatine leaves. Put into the fridge.
Cut the foie gras into pieces. Melt half of it in a pan over low heat with the rest of the Porto. Add the cream and the rest of the foie gras. Mix and season.
Put the foie gras into a piping bag. Place into the fridge until you need it.
Cut 3 cm discs out of gingerbread slices with a cookie cutter.
Spread the fig jam onto the discs and pipe foie gras on top.
Decorate with miniature cubes of the Porto jelly and Chilli flakes and serve.
Enjoy your meal!
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