Espuma of Foie Gras with caramelized brioche and nuts

Make the foie gras espuma by bringing the broth and cream to a boil in a saucepan.

Put the foie gras in pieces in the blender and blend with the warm broth-cream mixture for 20 seconds at speed 6. Season with salt and pepper.

Strain through a fine sieve and pour the mixture into a siphon. Serve the espuma at room temperature.

Melt the sugar in a small saucepan and caramelize until golden brown. Dip the brioche pieces in the sugar and place them on parchment paper.

Roast the macadamia nuts and hazelnuts in a dry non-stick pan.

First fill glass cups with Liège syrup and then half with espuma (shake well first!), pour a layer of Liège syrup on top and place the brioche cubes on top. Garnish with espuma and caramelized nuts.