28 November 2021

Foie gras candy, with stewed ground cherry

Appetizers

Try this simple and enchanting Christmas recipe…

 

For 12 pieces

  • A piece of foie gras (about 120g (4oz))
  • 3 filo pastry sheets
  • 20g of salted butter
  • Fleur de sel
  • Ground pepper

Stewed ground cherry

  • 30 ground cherry (cape gooseberry)
  • 2 tbsp of sugar
  • 6 tbsp of water
  • 10g of salted butter

Quarter the ground cherries. Put them in a pan with the sugar, the water and 10g of butter. Leave to stew over gentle heat until the liquid has evaporated. Let cool down and set aside.

Melt 20g of butter and brush the filo pastry sheets with it. Quarter them.

Cut the foie gras in twelve pieces. Drop a piece on each quarter of filo pastry sheet. Sprinkle with a pinch of Fleur de sel and a twist of freshly ground pepper. Roll the piece of foie gras and close the candy by turning the sides of the sheet. Use little wood clips (or kitchen twine) to maintain the candy shape. Set aside the candy in the freezer for 2h.

Preheat the oven at 180°C (356°F). Bake the candy for a few minutes until the filo pastry is golden brown. Let cool and remove the clips before serving.

Enjoy with the stewed ground cherry.

Plates: À toute épreuve, Mirò @ Bernardaud

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