Recipe CAPPUCCINO FOIE GRAS VERRINE - Professionals
www.remycointreaugastronomie.com
Discover how to prepare this sweet and savory amuse-bouche imagined by chef Samuel Albert, with foie gras, chocolate, ...
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Cooking tools:
- Siphon
- Fine-mesh sieve
- Baking dish
- Baking sheet
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Glass
Ingredients
- 20 g butter
- 50 g Madirofolo 65 chocolate
- 50 g sugar
- 100 g flour
- 200 g fillet of deer
- 2 oranges
- 25 cl Cointreau® 60% vol.
- Salt
- pepper
- 50 cl cream
- 50 cl liquid cream
- 100 g cooked foie gras
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