Porcino Nero Pairing with Peanut, Coconut, Green Tea and Duck Liver - Koppert Cress
Ingredients - 300 g Porcino nero - 2 pieces minced scallion - 1 piece minced garlic - 400 ml coconut cream - salt and pepper - Q.S Olive oil - 500 ml still
Ingredients
- 300 g Porcino nero
- 2 pieces minced scallion
- 1 piece minced garlic
- 400 ml coconut cream
- salt and pepper
- Q.S Olive oil
- 500 ml still water
- 200 ml infused green tea
- 8 grams Soy Lecitin
- 0.7 grams Xantana gum
- 100 grams foie gras of duck
- 50 ml cream
- Q.S still water
- 50 grams roasted peanuts
- Cress Mix
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