Foie gras escalope, toast and Panettone cappuccino - Davide Botta
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Cooking tools:
- Blender
- Siphon
- Slicer
- Fine-mesh sieve
- Oven
- Saucepan
- Skillet
- Plate
- Coffee cup
Ingredients
- 200 g of Loison Fig Panettone
- 50 g of milk
- 250 g fresh cream
- 6 slices of about 1/2 cm of Loison Fig Panettone cut with a slicer
- 300 g of red recioto from Val Pantena
- 6 escalopes of goose foie gras
- Clarified butter
- Salt
- pepper
- Sanded and salted dried fruit
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