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.