DUCK FOIE GRAS WITH PEDRO XIMÉNEZ DICES AND WHITE CHOCOLATE

Mey Hofmann

Chef
  • Mey Hofmann - 1* Michelin
Tipo
  • Dessert

INGREDIENTS (FOR 8 DICES)

- 160g of Block of Duck Foie gras with Pedro Ximenez

- 200 g of white chocolate coating

SYRUP:

- 100 ml of balsamic vinegar of Modena

- 50g sugar

 

PREPARATION:

Melt cover bain-marie until warm. Take the Foie Gras dices of approx. 20 g with small skewers and dip them in chocolate. Boil the vinegar and sugar until a liquid texture but not covering the spoon. Let cool.

To taste, bathing the "bonbon" in vinegar syrup.