MARSHMALLOW, FOIE GRAS, POPCORN
Make a syrup in a saucepan with the water and sugar. Bring the water and sugar to a boil at 118° C. Remove from heat and add the wrung out gelatin.
Beat the egg whites in the stand mixer (or with a hand mixer) until they are snowy.
Gently pour the warm sugar syrup over the egg whites, whisking constantly until the meringue is completely cool.
Once the Italian meringue has cooled, gently fold in the grated semi-cooked foie gras.
Pour the mixture into a metal baking frame. Let set a little and cut into cubes.
Roll in coarsely chopped (salted) popcorn and serve.
Recipe made by our partner blogger @hap_en_tap