FIG CHUTNEY AND FOIE GRAS CHANTILLY BASKET
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE!
Hot or cold COLD
Main ingredient Foie gras

Ingredients

FOR 50 PORTIONS

FIG CHUTNEY
- Dry figs
: 4 dry figs (85g)
- Grenadine syrup : 35g
- Brown sugar : 18g
- Balsamic vinegar : 18g

Dice the dry figs finely.
Mix figs, brown sugar and balsamic vinegar together, bake slowly in a saucepan.
When it’s reduced, add grenadine syrup.

FOIE GRAS CHANTILLY
- Whipping cream
: 300g
- Baked foie gras : 100g
- Apple juice : 30g
- Salt and pepper to taste

Blend all ingredients together, chill for 2 h minimum.
Before serving, whisk until you obtain a firm texture.

DRESSING
- Gold leaves
- Coriander
- Sprouts

Method

  • DRESSING
    1.Fill Délifrance A La Folie! savoury baskets with fig chutney (3 g per unit)

    2.Fill with foie gras chantilly with a piping bag and decor nozzle (8 g per unit)

    3.Decorate with gold leaves, coriander and sprouts

    Discover the Délifrance A La Folie! range

Chef’s tip

Make sure you use a good-quality foie gras and don’t hesitate to adjust the seasoning

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