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Terrine of foie gras with vanilla pesto


Foie gras 150g.
Gelatin 5g.
Vanilla 20g pesto.
Pistachio 5g.
Sugar 50g.
Mango 50g.
Chili pepper 1g.
Red currant 1g.


Foy GRU fry in a dry pan, chop the blender with the segregated fat. Reduce in a cylindrical shape and cooled. Hot knife recess apple cores extracted from the middle of the terrine. Pour the vanilla pesto. Cool. breaded in chopped pistachios. Mango cut into slices as tagliotelli, season with finely chopped chili pepper. From the Sahara to make caramel. Decorate with flower petals
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