Yogurt with Foie Gras

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Yogurt with foie gras has a texture that is more like a half-mousse, half-pâté, but the inaccuracy of the name does not diminish the delicacy of the appetizer. In this recipe, foie gras can be replaced with a terrine made from foie gras, allowing it to be mixed directly with yogurt, without the hassle of baking.

Ingredients

Foie Gras - 7.1 oz
Yogurt powder - 3 fl oz
Blackberry - 0.7 oz
Raspberry leaves - 1.8 oz
Sugar - 0.2 oz
Lecithin - 0 oz
Country Bread - 1.8 oz
Salt - to taste

Step by Step guide

Step 1

Remove all veins from the foie gras, season with salt, and place it on a baking tray lined with parchment paper. Put it in a preheated oven at 149°F for seven minutes — this will help to eliminate excess fat.

Step 2

Pass the raspberries through a sieve until you achieve a puree consistency, then transfer it to a saucepan and place it on the heat. Warm it until it becomes warm (less than a minute should be sufficient). Add lecithin and sugar. Use a blender to whip the puree into a light foam.

Step 3

Remove the foie gras from the oven, let it cool slightly, and blend with yogurt until you achieve a smooth mousse-like consistency.

Step 4

Layer a transparent dish with yogurt and foie gras, then add blueberries, and top it off with a layer of raspberry foam. Serve with two slices of toast, lightly grilled.