Foie Gras Cherries with Veneziana – Daniele Zennaro
Foie Gras Cherries with Veneziana: discover the recipe prepared for Insolito Panettone by Daniele Zennaro. Try our recipes!
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Cooking tools:
- Blast chiller
- Whipping siphon
- Candy mold
- Oven
- Stove
- Saucepan
- Mixing bowl
- Toothpick
- Baking sheet
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
- Plate
Ingredients
- - 12 candied cherries
- - 250 g bowl of duck foie gras
- - 200 g of cherry syrup
- - 300 g of water
- - 25 g of powdered vegetal gelatin
- - 250 g of almond milk
- - 350 g of Loison cherry and cinnamon veneziana
- - Edible flowers
- - Mint sprigs
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