Party Food with Foie Gras
Fingerfood Christmas International Specialities meat
For those who appreciate foie gras!
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Ingrédients:
Préparation:
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.
Bon Appetit!
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