Foie Gras Terrine Recipe
date, cranberry, black trumpet crumpet (supplement +30)
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Soak the Gelatin
Soak the gelatin sheets in cold water for about 10 minutes until they become soft.
- 2
Prepare the Foie Gras
In a blender, combine the foie gras, port wine, salt, black pepper, and cognac. Blend until the mixture is smooth and creamy.
- 3
Incorporate the Gelatin
Gently heat the heavy cream in a saucepan until warm. Remove from heat, then add the softened gelatin sheets, stirring until fully dissolved. Mix this into the foie gras mixture until well combined.
- 4
Mold the Terrine
Pour the foie gras mixture into a terrine mold or a loaf pan lined with plastic wrap. Smooth the top with a spatula.
- 5
Chill
Cover the mold with plastic wrap and refrigerate for at least 12 hours or overnight until set.
- 6
Serve
Once set, carefully unmold the terrine and slice it. Serve chilled with date and cranberry compote on the side.