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  1. Cook the deveined foie gras at 65º C for 25 minutes.
  2. Beet jelly preparation: make jelly from the beet jus with 2% agar. Spread over a marble board, then cut.
  3. Roll the foie up in the beet jelly.
  4. Cook the small beets in white stock.
  5. Make a beet purée and a grapefruit purée.
  6. Serving: place grapefruit segments and cooked...

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  1. Cook the deveined foie gras at 65º C for 25 minutes.
  2. Beet jelly preparation: make jelly from the beet jus with 2% agar. Spread over a marble board, then cut.
  3. Roll the foie up in the beet jelly.
  4. Cook the small beets in white stock.
  5. Make a beet purée and a grapefruit purée.
  6. Serving: place grapefruit segments and cooked beets around the radishes.
  7. Add the two purées using a pastry bag.

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Ingredients 4 persons
  • 1 lobe foie gras
  • 4 small beets
  • 4 radishes
  • 1 grapefruit
  • Salt / pepper
  • Balsamic vinegar
  • Powdered beet
  • Mini-salads
  • 2 beets.
Recipes. The Cook & Chef Institute