Cream Of Chestnuts With Foie Gras Cappuccino

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Cream of chestnuts with foie gras cappuccino

Ideal for a festive dish, this recipe of chestnut cream with foie gras cappuccino is a real treat.

Ingredients for 4 persons:

  • 1 onion
  • 1 potato
  • 50 g of butter
  • 500 g of chestnuts cooked under vacuum or a box of
  • Canned chestnuts
  • 1 liter of whole milk
  • 300 g fresh foie gras
  • 20 cl of liquid cream
  • some spikesasparagus
  • 2 ZITA macaroni noodles
  • 1 bouquet of fresh herbs
  • 4 more chervil
  • Espelette pepper, salt

To read also: benefits and virtues of the chestnut for the health

Cream of chestnuts with foie gras cappuccino

- In a saucepan, sauté the chopped onion in the butter, add the diced potato, the chestnuts, then the whole milk. Bake 30 minutes.

- Slice the foie gras in 4 slices and cook in the pan until color without fat.

- Add the cooking fat to the cooking soup.

- Mix the soup, then switch to Chinese.

- Cut the foie gras into cubes, reserve in the fridge.

- Whip the cream, add Espelette pepper and a few cubes of pureed foie gras.

- Spread the chestnut cream in glasses, place the cubes of foie gras on top and decorate with the cappuccino, using a piping bag, to the edge of the glass.

- Sprinkle with Espelette pepper and chervil sprigs. Stitch with asparagus tips.

- Cook the macaroni in boiling water, keeping them firm (al dente).

- In the tube of the noodle, slip a small bouquet of herbs for the decoration and put the noodle, which will serve as straw, in the glass.

- To taste while aspiring to the straw two or three times, then to chew it. Finish by drinking by the glass or by the spoon to enjoy the foie gras.

To read also: benefits and virtues of the chestnut for the health

Recipe: V. Poussard, Photo: S. Thommeret

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Video: MaryJose's Recipe: Warm Oysters with foie gras.

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