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Chestnut cream in foie gras cappuccino


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

Video: Making Foie Gras (October 2020).