Liquorice Foie Gras Cream with Grilled Mammoli of Purple
Liquorice Foie Gras Cream with Grilled Mammoli of Purple Potatoes Vitelotte, Egg Yolk, Mustard, and Lemon
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Ingredients
- 400 g Mammoli of purple potatoes Vitelotte
- 150 g duck foie gras
- 50 g St. Germain (the liqueur)
- 300 g milk
- 5 g salt
- 2 g carob seed flour
- 2 g liquorice powder
- 2 egg yolks
- 20 g mustard
- Juice of 1 lemon
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