Gentlemen, everyone is cooking for Christmas Eve!
Gentlemen, what if you were in charge of the Christmas Eve menu this year! As a calendar, we offer you recipes every week, from starters to desserts. Rest assured, we will try to come up with ideas that are easy to implement, but will still delight all of your guests.
To all gentlemen, to all honor, starting with the foie gras. We'll avoid Joël Robuchon's terrine, which can quickly become a major disaster if we don't master the basics of the kitchen a little, for a playful twist on foie gras that blends in perfectly with the Christmas atmosphere thanks to its appearance.
3 ..... 2 ..... 1 .............. COOK
RECIPE # 1
Foie Gras candy apple-style lollipop
Ingredients for 8 people:
150 g of semi-cooked foie gras
6 slices of gingerbread
200 g of powdered sugar
a little water
powdered tomato red coloring
1 - To make this foie gras lollipop recipe, like apple love, start by preparing all the ingredients.
2 - Dry the slices of gingerbread in the oven.
3 - Once dried, cut them into pieces and grind them in a blender to obtain a coarse breadcrumbs. Spread it out on a baking sheet. To book.
4 - Cut the block of foie gras into large cubes. Shape these cubes into balls, rolling them between the palms of your hands. Stick a lollipop stick in each one. Reserve in the fridge.
5 - In a saucepan, pour the powdered sugar and enough to moisten all the sugar. of water. Bring to a boil to form a blond caramel.
6 - Add a little red coloring in order to obtain a beautiful bright red, that characterizing the candy apple of the fairgrounds. Mix well to obtain a sugar of a homogeneous color.
7 - Dip the lollipops in the caramel. The base of the stick must also be immersed in the caramel. Remove the lollipop, drain the excess caramel
8 - Place them delicately on the gingerbread crumbs. Let cool so that the caramel solidifies. You will need to make these lollipops shortly before tasting them, because the goal is to have a crunchy caramel to the bite.
Enjoy your meal !
Little tip: put the foie gras in the freezer 30 minutes before starting, which will facilitate the molding work and prevent it from melting when soaking in the caramel.