Pate de foie gras with seasonal berries.
Ingredients
Foie gras 20g.33% cream 20g.Sea salt 1g.A mixture of five peppers 1g.Gelatin 0.5gr.Blueberry jam 15g.Red currant 7gr.Blueberries 7gr.Raspberry 7gr.gold leafCarrot chips 1pc.Mikrozelen 1g.
Foie gras fry, chop in a blender with cream, add the soaked gelatine. Drain. Pour into silicone shaper. At the center of the plate to put blueberry jam and berries. Garnish with carrot chips, mikrozelenyu.
published 08/08/2013