Ideal for a festive dish, this recipe for chestnut cream in a foie gras cappuccino is a real treat.
Ingredients for 4 persons :
- 1 onion
- 1 potato
- 50 g butter
- 500 g of chestnuts cooked under vacuum or a box of
- Canned chestnuts
- 1 liter of whole milk
- 300 g fresh foie gras
- 20 cl of liquid cream
- a few points ofasparagus
- 2 ZITA macaroni noodles
- 1 bunch of fresh herbs
- 4 sheets of chervil
- Espelette pepper, salt
Read also: benefits and virtues of chestnuts for health
- In a saucepan, brown the chopped onion in the butter, add the diced potato, chestnuts, then whole milk. Cook for 30 minutes.
- Slice the fresh foie gras into 4 nice slices and cook them in a pan until browned without adding any fat.
- Add the cooking fat to the soup being cooked.
- Mix the soup, then pass through the Chinese.
- Cut the foie gras into cubes, set aside in the fridge.
- Whip the cream, add Espelette pepper and a few cubes of mashed foie gras.
- Divide the chestnut cream into glasses, place the cubes of foie gras on top and decorate with the cappuccino, using a pastry bag, to the edge of the glass.
- Sprinkle with Espelette pepper and chervil sprigs. Prick with the asparagus tips.
- Cook the macaroni in boiling water, keeping them quite firm (al dente).
- In the tube of the noodle, slip a small bunch of herbs for decoration and put the noodle, which will act as a straw, in the glass.
- Eat by sucking in the straw two or three times, then biting it. Finish either by drinking from a glass or with a spoon to taste the foie gras.
Read also: benefits and virtues of chestnuts for health
Recipe: V. Poussard, Photo: S. Thommeret
