French cherry foie liver
By VicentaLakin
Today's French dinner is the way to wrap the sourly sweet cherries around the delicate foie liver. But it's not easy to make this big meal, using French foie gras as the main ingredient, and after 28 hours of fine cooking, made with soft and thin foie gras, with specially made cherries, sweet entrances, little taste。
Recipe Recommendations
- foie gras appropriate amount
- Cherry paste appropriate amount
- coconut chocolate appropriate amount
- Caramel walnut appropriate amount
- Champagne, caviar appropriate amount
- Apple sticks appropriate amount
- rum appropriate amount
- brandy appropriate amount
- black pepper appropriate amount
- sea salt appropriate amount
- sweet and sour
- cook
- half an hour
- senior
Steps for French cherry foie liver
1
After eight hours of milk bubble, foie liver is removed and added to sea salt, black pepper shredded, brandy, rum pickled for 12 hours。
2
Leaf and liver vacuum packs, which have been made with pickles, will be boiled to 55 degrees constant water for 30 minutes。
3
Boiled foie grass, filtrated, evenly mixed, squeezed into moulds, covered with a membrane, placed in freezer for eight hours。
4
Take out the foie liver ball, put it in liquid nitrogen for five seconds, wrap it in cherries, and pack it with chocolate, caramel walnuts, apple strips, caviarFrench cherry foie liver Make Tips
1. When cooking foie gras, the water must be warm so that the foie gras is equally hot. 2. After loading foie gras into the mould, the mold will be slightly shaken to remove the air from it。