Это предварительный просмотр рецепта "Crème de foie gras et fruits".

Рецепт Crème de foie gras et fruits
by Patricia Turo

Crème de foie gras et fruits

A crème of foie gras with a wonderful surprise at the bottom. A recipe by chef Stephane Francolino, Entre Cour et Jardin in Haut de Cagnes.

http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/

Рейтинг: 4.7/5
Avg. 4.7/5 3 голоса
  Франция French
Приготовление: Порций: 40

Ингредиенты

  • 250 g (9 oz.) goose liver terrine
  • 2 eggs
  • 1 egg yoke
  • 90 cl. (3 1/4 oz.) cream
  • Salt
  • Pepper
  • Pimient d’esplette (Basque chili pepper)

Инструкции

  1. Mix all the ingredients.
  2. Put a raspberry and some raspberry coulis (puréed and strained raspberries) at the bottom of the glass, and then add the preparation.
  3. Bake approximately 15 minutes in the oven at 100º C (212º F)
  4. Put them in a cool place for 2 hours. They can be refrigerated for a few days.
  5. More about the recipe and Village of Haut de Cagnes at
  6. http://turosdolci.wordpress.com/2010/07/17/haut-de-cagnes-le-village-des-artistes/