
Foie Gras in Morel Jelly, Cherry Compote With Cocoa Bits, Vinegared Chocolate Sauce
Preparation time: 1h
Level of difficulty: ***
Ingredients
Ingredients for 4 people:
- 280g of Foie Gras cooked in a terrine
Morel Jelly:
- 125g of morels
- 125g of chicken jus
- 2 sheets of gelatin
Cherry puff:
- 200g of cherries
- 20g of ginger
- 30g of cocoa grué
- 2 sheets of puff pastry
- 20g of butter
Chocolate sauce:
- 150g of water
- 25g of almonds
- 50g of Caribbean chocolate
- 5g of potato starch
- 30g of cocoa powder
- 20g of Sherry vinegar
Garnish:
- 8 cherries
- green apple
- salad shoots
- almonds
Preparation
Making the jelly
Bring the chicken jus and the morels to the boil, add the gelatin and leave to chill. Mould the Foie Gras in a rectangular tin and cover with the jelly. Keep chilled.
Making the puff
Chop the cherries and make them into a jam with the ginger. At the end of cooking, incorporate the cocoa grué. Chill. Make puff tubes with the sheets of pastry. Mould around a buttered tube and lightly bake for 5 minutes at 120°C. Fill the tubes with cherry compote.
Making the sauce
Bring the water to the boil containing the almonds, incorporate the cocoa, the vinegar and the starch. Boil for 2 minutes, blend and strain. Keep chilled in a pipette.