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Found wild. Cut like a diamond. Truffles blend with royal foie gras to create a hearty winter dish.
royal foie gras
- 300 g foie gras
- 150 g cream
- 150 g chicken stock
- 5 egg yolks
- 50 g truffles
- Sugar for caramelizing
- Bring the cream and stock to the boil.
- Pour over the foie gras and blend.
- Incorporate 5 egg yolks.
- Add 50 g of finely diced truffles.
- Season with salt and pepper.
- Pour into crème brûlée dishes.
- Cook in the oven at 90°.
- Sprinkle with brown sugar and caramelize with a blowtorch.