BLOCK OF GOOSE FOIE GRAS, TRUFFLE CREAM, TOASTED PINE NUTS AND FRIED BACON

Mey Hofmann

Chef
  • Mey Hofmann - 1* Michelin
Tipo
  • Entree

INGREDIENTS (4 people)

- 160 g of Block of Goose Foie Gras Imperia

- 50 g of bacon (4 sheets of 2 mm thick)

- 10 g of toasted pine nuts

 TRUFFLE CREAM:

- 80 g of cream

- 20 ml of truffle juice

- 8 g of chopped truffle

- Salt and pepper

 

PREPARATION

 Mix the cream with truffle juice, the chopped truffle and salt and pepper. Stir it until it thickens. Fry the bacon over moderate heat to let it crisp and golden.

 

PRESENTATION

 Place the Foie gras on the cold bacon, put the cream on top and sprinkle with toasted pine nuts trying to make it as a "montadito".