foie gras terrine Recipe
pickled cherry, almond chantilly, feuille de brick
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Ingredients
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Foie Gras Terrine
Pickled Cherries
Almond Chantilly
Feuille de Brick
Method
Foie Gras Terrine
Prepare the Foie Gras
Soak the gelatin sheets in cold water for 10 minutes. In a blender, combine foie gras, Port wine, heavy cream, salt, and black pepper. Blend until smooth.
Set the Terrine
Squeeze excess water from gelatin and melt it gently. Stir into the foie gras mixture. Pour into a terrine mold and refrigerate for at least 6 hours or until set.
Pickled Cherries
Pickle the Cherries
In a saucepan, combine white wine vinegar, sugar, water, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes. Add cherries and simmer for an additional 5 minutes. Remove from heat and let cool before refrigerating.
Almond Chantilly
Make the Chantilly
In a mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar, almond flour, and vanilla extract. Continue whipping until stiff peaks form.
Feuille de Brick
Prepare the Pastry
Preheat the oven to 180°C (350°F). Brush each feuille de brick with melted butter. Layer them on a baking sheet and bake for 8-10 minutes or until golden brown. Let cool.
