FOIE GRAS PARFAIT, MELOZIO COFFEE JELLY
Portions : 8 - Preparation and cooking time : approx. 1 hour
Ingredients
- 30 ml (2 tbsp.) Mycryo Cacao Barry cocoa butter
- 1 shallot, chopped
- 1 garlic clove, crushed
- 1 sprig thyme
- 60 ml (4 tbsp.) ice cider
- 300 gr (10 oz) duck foie gras ROUGIÉ, raw
- 250 gr (9 oz) poultry livers
- 400 gr (13 1/2 oz) unsalted butter
- 5 eggs
- Salt and pepper to taste
- A few maple bread croutons
- Melozio coffee jelly
- 250 ml (1 cup) Melozio coffee
- 2 pinches salt
- 2 sheets gelatin
Preparation
- Preheat oven, rack in center, to 100°C (200°F).
- In a hot frying pan sprinkled with Mycryo butter, sauté the shallot, garlic and thyme sprig. Season with salt and pepper and deglaze with ice cider. Set aside.
- In a food processor, blend the foie gras and chicken livers with the contents of the frying pan, butter and eggs.
- Pass the mixture through a sieve or chinois, then fill small Masson jars or ramekins. Cover with cling film, place in a large dish and add water halfway up the sides. Bake for 15 to 20 minutes, depending on the height of the containers.
- Leave to cool in the fridge.
- Melozio coffee jelly
- Soak the gelatine leaves in a bowl of cold water for a few minutes.
- Squeeze out the water and add to the hot coffee, stirring with a spatula.
- Pour the jelly over the top of the foie gras parfaits and refrigerate for 2 hours to allow the jelly to set.
- Serve with bread croutons
