Foie ingot with vermouth and bitter almond
- Use the wax oil to spread likely on the crackers, and leave it for five minutes in the fridge in order to get thick isolator layer. During this time melt the vermouth glazing up 80 °C and dip inside the ingots in order to get a thin and shiny glaze. Dispose on the cracker. Aside grate the bitter almond jelly and place on the ingot. Sprinkle some black olive powder and finish wiht the almond sticks and the salt.
Foie mousse
- Mix diced foie with milk and heat slightly in a bain-marie or microwave. Add duck fond, salt, pepper, guar gum and Instangel and blend until you get a smooth cream. Aside, whip the cream halfway, mix with the previous elaboration delicately and pour in a tray 1.5 cm thick to freeze. Once is frozen cut ingots 7×2 cm, pick with skewer and freeze it again.
Vermouth glaze
- Gradually mix all ingredients stirring constantly by whisk. Bring to boil, remove from heat and leave set.
Bitter almond grated jelly
- Mix the pure paste, the gellan, the water and the salt and blend until properly dissolved. Pour the mixture in a sauce pan and bring to boil stirring constantly. Keep boiling during one minute medium heat. Fill a pot to get 4 cm thick aproximately. Leave set in the fridge.
Isolator oil
- Heat the oil to 65 °C and melt the wax. Leave to cool and use to insulate freezedried products or toasted bread from humidity.
Ingredienser
Foie ingot with vermouth and bitter almond
- 45 g Foie mousse
- 15 g Vermouth glaze
- 5 g Bitter almond grated jelly
- 2 g Isolator oil
- 10 g Bread crackers
- Cantonese almond sticks
- Black olive flour
- Guérande salt
Foie mousse
- 250 g Foie mi-cuit
- 200 g Milk
- 300 g Cream 35%
- 10 g Duck fond
- 30 g Instangel
- 1,5 g Guar gum
- 5 g Delta de l'Ebre fleur de sel
- 1,5 g Ground black pepper
Vermouth glaze
- 250 g Martini rosso
- 12,5 g Vegetable gelling
Bitter almond grated jelly
- 300 g Water
- 100 g Bitter almond pure paste
- 1 g Bitter almond aroma
- 3 g Salt
- 8 g Gellan gum
Isolator oil
- 200 g Extra virgin olive oil
- 6 g Wax Concept
