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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.
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