Foie gras ganache and a fresh, shrimp consommé
Food
Written by BrusselsLife Team -
04 Aug 2010, 00:00
(Updated: 25 Aug 2015, 15:18)
Foie gras ganache and a fresh, shrimp consommé.
Ingredients for 4 people
250 g of unpasterised or uncooked foie gras - 200 g shrimp consommé - 50 g of cream - 60 g of whole shrimps - 1 camus artichoke - 1 g of agar agar - 2 gelatine sheets - Salt & pepperPreparation
Mix the foie gras, half of the shrimp consommé and the cream in a thermomix at 60° seasoning to taste. Once the mixture is smooth, add the gelatine, which has been soaked beforehand. Pour the mixture into a plate with a depth of 0,8cm. Smooth over and leave to rest in the refrigerator. Then make the ribbons of consommé by diluting 1 g of agar agar to 100 g of consommé. Bring to boil. Pour onto a plate with a depth of 0,3cm.To garnish
Cut a square of ganache. Place it on a plate. Peel the grey shrimps and place them on top. Decorate with artichoke chips and a few herbs sprinkled with lemon. Cut the ribbons from the shrimp consommé jelly and place them by the side of te ganache. Taste. This recipe of Christophe Hardiquest from Restaurant Bon Bon is offered by BrusselsLife with the support of Goûter Bruxelles. One slow food week in Brussels in September.
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