Duck Foie Gras lollipops, strawberries and crumble

In a saucepan, cook the milk and egg yolk over low heat until thickened.

Soften the gelatin leaves in cold water and then add them to the pan. Whisk slowly.

Mix the Block of Duck Foie Gras with your preparation (milk, egg, gelatin).

Fill the silicone molds (diameter about 4 cm), then put them in the freezer for 2 hours.

In a bowl, combine butter, parsley, flour, almond powder, salt, sugar and Espelette pepper. Mix gently.

Spread the crumble on a baking sheet and bake for a few minutes at 180°C until golden.

Cut the strawberries, put them in a bowl and add the sugar. Filter and heat over low heat in a pan for 30 minutes.

Separate the juice from the strawberries. Heat the juice with the agar agar in a frying pan until you get a jelly.

Chop the strawberries previously set aside and put them in a bowl. Add pepper and balsamic vinegar and mix.

In a plate, sprinkle a little crumble then place 4 slices of strawberries. Add a little compote on each one.

Take your Foie Gras lollipops out of your freezer, dip them in the strawberry jelly and place one on each strawberry compote.