Recipies
Truffle Cromesquis with Foie Gras Chantilly
Print
60min
Hard
4
Ingredients
1 Block of Duck Foie Gras
150g risotto rice
30cl chicken stock
100g mascarpone
Salt, pepper
15g Truffles
2 eggs
2 tablespoons flour
150g breadcrumbs
20cl crème fraîche
Frying oil
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Instructions
For the truffle cromesquis
1
Cook rice as a risotto with mascarpone and chicken stock.
2
Add the chopped truffles.
3
Refrigerate for 2 hours.
4
Make risotto balls weighing approximately 25g.
5
Freeze for 1 hour.
6
Prepare breadcrumbs: Dip in flour, eggs and breadcrumbs. Repeat twice.
7
Fry at around 160°C until the crust is golden brown.
8
Serve as desired.
For the chantilly with duck foie gras
1
Lightly heat the crème fraîche.
2
Stir in the duck foie gras.
3
Mix and season to taste. Leave to cool.
4
Pour into a siphon and chill for at least 2 hours before serving.
5
Use the siphon to place the whipped cream in a bowl.
Bon appétit !