Crème brûlée of Foie gras and artichokes puree
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Cette recette en Francais cliquez sur le drapeau
For this recipe, you need :
- Preparation of Duck Foie Gras Crème Brulée Rougié : 300g
- Macau Artichokes : 4 pieces
- Enoki : 1 piece
- Herbs (chive, chervil, parsley) : 1 botte
- Purple and green Shiso cress : 1 botte
- Oil : 10 cl
- Gelatin sheets : 2 feuilles
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Take up to temperature the device with brûlee cream and mix gelatin sheets beforehand dipped into the ice-cold water.
Flow(sink) into a rectangular or round mould.
Prepare the oil of herbs heat up the oil to degrès 50 and by mixing it with herbs. Use « etamine ».
Prepare all the herbs and the enokis.
Cut the crème brûlée and spend the blowtorch above up to coloring. (becareful not to melt everything)
Finish the plate with the other ingredients.
Add taosts of bread of dried epices.
Cette recette en Francais : Crème brûlée de Foie Gras et sa purée d’artichaud, huile d’herbe
[...] This recipe in english : Crème brûlée of Foie gras and artichokes puree, oils of herbs [...]