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Foie Gras in Morel Jelly, Cherry Compote With Cocoa Bits, Vinegared Chocolate Sauce


Foie Gras in Morel Jelly, Cherry Compote With Cocoa Bits, Vinegared Chocolate Sauce

Preparation time: 1h
Level of difficulty: ***


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


  • 8 cherries
  • green apple
  • salad shoots
  • almonds


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.


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