Macaroons, raspberry & beetroot chutney, small foie gras appetisers - Sarrade since 1850
Tailler les betteraves en cube
Ingredients
- 1 tray of appetisers of IQF foie gras squares (30U- 270g)
- 60 macaroon shells (from your favourite bakers)
- 200 g of fresh or frozen raspberries
- 100 g of cooked beetroot
- 30 g of balsamic vinegar
- 70 g of white caster sugar
- 1 pinch of ground ginger
- ½ teaspoon of salt
- 2 turns of the pepper mill
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