Terrine of foie gras - Raspberry - Almond
Serves: 4
Cooking Time: 10 min
Season: Summer
Type of dish: Amuse-bouche
Preparation Time: 10
Cuisine: French
200 g of raspberry coulis
40 g black tea (infusion)
250 g of goose liver terrine
100g almonds
40 g sugar
5 g butter
Almonds:
Put the sugar in a small pot. Add some water and melt the sugar on low heat. Increase the heat once all the sugar has melted. Add the almonds when the sugar begins to caramelize. The sugar will crystallize. Reduce the heat and stir until all sugar is melted again and light brown colored. Stir in the butter. Pour the mixture on a baking sheet and let cool briefly. Pull out the almonds and let cool further.
Raspberry coulis:
Mix the raspberry coulis with the tea and strain. Add some sugar if desired.
Serving Method:
Cut the terrine into cubes and arrange on the plates. Drizzle with raspberry coulis between cubes and garnish with almonds. If desired, finish with some fresh herbs.
Put the sugar in a small pot. Add some water and melt the sugar on low heat. Increase the heat once all the sugar has melted. Add the almonds when the sugar begins to caramelize. The sugar will crystallize. Reduce the heat and stir until all sugar is melted again and light brown colored. Stir in the butter. Pour the mixture on a baking sheet and let cool briefly. Pull out the almonds and let cool further.
Raspberry coulis:
Mix the raspberry coulis with the tea and strain. Add some sugar if desired.
Serving Method:
Cut the terrine into cubes and arrange on the plates. Drizzle with raspberry coulis between cubes and garnish with almonds. If desired, finish with some fresh herbs.
Serve with a Leffe Ruby.