Videos and Recipes

Foie royale

For the foie royale:

• 300 g foie gras
• 120 g consommé (recipe in Gellan; consommé tagliatelle)
• 0.8 g Iota
• Salt
• Black pepper

1. Cut the foie gras into cubes and leave to warm at 35 °C.
2. Mix the consommé and Iota in a saucepan and heat to 95 °C.
3. Put the foie gras in the blender and add the hot consommé.
4. Correct salt and pepper and shred to obtain a light, even mass.
5. Pass through the colander and leave to gelify in a dish.