Foie gras escalope with two carrots and parmesan mousse - Rougié
A refined recipe that highlights foie gras escalope, carrots, and parmesan, ideal for impressing your guests with a touch of originality and finesse.
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Cooking tools:
- Siphon
- Blender
- Steamer basket
- Fine-mesh sieve
- Skillet
- Saucepan
- Stove
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Pot
- Plate
Ingredients
- Foie gras escalope 4
- Carrot 500g
- Butter 150g
- Granulated sugar 100g
- Olive oil 1dl
- Parmesan 100g
- Whipping cream 1dl
- Milk 1dl
- Shiso leaf QS
- Fleur de sel
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