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Appetizer

Écume de Foie Gras & Poire Rôtie

Name: Écume de Foie Gras & Poire Rôtie
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: 2 firm but ripe pears (Bosc or Comice); 100g foie gras terrine or mousse, chilled; 2 tbsp crème fraîche, cold; 1 tbsp cognac or armagnac; ½ tsp fleur de sel; ¼ tsp white pepper; 100ml Sauternes wine; 50ml water; 2g powdered gelatin (or 1 sheet); 5g caster sugar; 2 slices brioche, very thin; 10g softened butter; 1 tbsp honey

A refined, luxurious amuse: tender roasted pear half topped with an ethereal chilled foie gras mousse, delicate cubes of wine-dark Sauternes aspic, and a paper-thin crispy brioche tuile. A dish that whispers French elegance and takes only intermediate skill.

473cal 14gprotein 60gcarbs 17gfat 20min prep 22min cook 2serves

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