Almond Thins with Foie Gras and Raspberry Jam
These foie gras canapés go very well with the sweetness of a homemade raspberry jam
Ingredients
-
1/2 Gelatin foil
-
40g foie gras
-
2 tablespoons raspberry jam
Preparation Method
- Soak the gelatine in cold water until soft – at least ten minutes.
- Heat the cream, add the squeezed gelatine and foie gras, and mix until smooth. Season with salt and pepper and leave to cool until the mixture is firm.
- Crush a few Thins of almonds.
- Finally, divide the raspberry jam among four glasses. Spread the foie gras mousse on top with a piping bag and finish with the Almond Thins crumble.
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