Foie gras and hazelnuts candies

   
   
For 4 Servings Directions
   
   
  • 240g cooked or semi-cooked foie gras

  • 100g hazelnut kernels
  • 20g cocoa powder
  • 12 lollipop sticks
  • Fleur de sel
  • Freshly ground pepper
  1. Coarsely crush the hazelnuts and roast them lightly.
  2. Make 12 balls of foie gras, lightly season with fleur de sel and freshly ground pepper.
  3. Place in refrigerator to chill.
  4. Once the foie gras candies are chilled, roll them in the crushed hazelnuts.
  5. Insert the lollipop sticks into the candies and place back in refrigerator to chill.
  6. Sprinkle 4 plates with cocoa powder for decoration.
  7. Present candies on plates when ready to serve.

 

Christophe HATON – MOF 2011