COLD VASE OF BLOCK OF TRUFFLED GOOSE FOIE GRAS

Sergio Sierra

Chef
  • Sergio Sierra
Tipo
  • Entree

INGREDIENTS (4 people)

FOR THE CUP

- 2 cans of Truffled Block of Goose Foie Gras 200 g Imperia

- 1 leek

- 250 g of cream

- 18 sheets of black truffle

- Aromatic herbs

FOR THE GELÉE

- 1 sheet gelatine

- Salt

 

PREPARATION

Finely chop the leek and fry it lightly with the butter over low heat. Add the cream and cook it approx. 5 minutes. After removing it from the head, add the Truffled Block of Goose Foie Gras and blend the mix until getting a uniform smooth cream. Next, spread the cream obtained in glasses and store in the refrigerator.

While we put the gelatine leaf to soak, we will boil the juice of the truffle. Then, we dissolve the sheet of gelatine in this truffle juice, adding a pinch of salt. As a final step, we pour the resulting mixture on the top of the cream in the glasses and keep it cold.

 

PRESENTATION

Decorate the surface of the cream with small cubes of Block of Truffled Goose Foie Gras, a few slices of black truffle and some aromatic herbs, such as rosemary or thyme.