Foie gras dippin dots
A tempting treat from Chef Shaun Hergatt of restaurant Juni, New York, with this recipe for foie gras with huckleberry crumble and celeriac puree...Enjoy!
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 13 pcs nitro huckleberries
- 4g crush hazelnuts
- 15g celery root puree
- 5 xpickled champagne grapes
- 0.5g hazelnut malto
- 3 pcs plum sorrel
- 5 x pickledautumn berries
- Foie gras
- 15g salt
- 2g pink salt
- 2g sugar
- 2g white pepper
- 2tbsp madeira
- 1tbsp cognac
- 100g whole cream
- 800g foie gras
- 30g beetroot juice
- 6ea bloomed gelatin sheets
- Foie gras dippin dots
- 500g foie gras mousse
- Huckleberry crumble
- 100g huckleberry
- 3g juniper
- 0.5g licorice
- 0.5g star anise powder
- 1g sea salt
- Celery root puree
- 250g celeriac
- 200g half and half
- 0.5g xantham
- 2g salt
- 1 xbouquet garni
- 1 xonion clute
- Pickled Champagne grapes
- 500g Champagne grapes
- 250g Welchers white grape juice
- 250g verjus
- 5g salt
- Hazelnut malto
- 70g tapioca maltodextrin
- 30g hazelnut oil
- Pickled autumn berries
- 500g autumn berries
- 500g water
- 200g grenadine
- 500g sugar
- 6 xcinammon sticks
- 20g star anise
- 20g fennel seed
- 6g cloves
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