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Add a photo A crème of foie gras with a wonderful surprise at the bottom. A recipe by chef Stephane Francolino, Entre Cour et Jardin in Haut de Cagnes.
http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/
Ingredientes
- 250 g (9 oz.) goose liver terrine
- 2 eggs
- 1 egg yoke
- 90 cl. (3 1/4 oz.) cream
- Salt
- Pepper
- Pimient dâesplette (Basque chili pepper)
Direcciones
- Mix all the ingredients.
- Put a raspberry and some raspberry coulis (puréed and strained raspberries) at the bottom of the glass, and then add the preparation.
- Bake approximately 15 minutes in the oven at 100º C (212º F)
- Put them in a cool place for 2 hours. They can be refrigerated for a few days.
- More about the recipe and Village of Haut de Cagnes at
- http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 40 servings | |
| Calories 12 | |
| Calories from Fat 2 | 17% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 4mg | 0% |
| Potassium 26mg | 1% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 0.65g | 1% |
Evaluaciones
19 de Julio de 2010
Love foie gras but never made it myself. I'm so glad you featured this post, I can't wait to try it.Yo he cocinado/probado esta receta
Comentarios
19 de Julio de 2010I Sicilian,
You have to buy a foie gras terrine when you prepare this. We bought it in the market in Cagnes-sur-Mer but it is available in many speciality shops in Europe. But I think this would be great with a mango or passion fruit coulis for example. It is not inexpensive but great if you are having a party because it can be made a few days in advance. This is a recipe by a chef in Haut de Cagnes. You can read more about him and his restaurant in my post. http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/
