Cappuccino of mango with South West Foie gras - by Philippe Mesuroncappuccino-of-mango-with-south-west-foie-gras-by-philippe-mesuron
cappuccino de foie gras
cappuccino-de-foie-gras2834752489600349800115575139200Catalogue Thème AutomatiqueCatalogueThemeAutomatiqueCT-374CT-3740007933Cappuccino of mango with South West Foie gras - by Philippe Mesuron..
Cappuccino of mango with South West Foie gras - by Philippe Mesuron
For 4 personsPreparation : 15 mn - 2h in the fridge
200g of south west half-cooked foie gras
2 ripe mangos
20cl of single cream
1 dessert spoon of flaxseeds
5cl of white Banyuls
Salt and ground pepper
This recipe is realised by Philippe Mesuron. Reveal by the Tv show "Masterchef" in 2010, this ex-press officer is passionate about South West Foie gras.
Chop the foie gras in cubes. Mix the cubes with the cream and blend this preparation in a robot or a blender to obtain a cream. Attention, the cream must be smooth (filter it if necessary). Put this preparation in a siphon and refrigerate it for 2 hours.
Peel and remove the stones of the mangos. Blend in a robot or a blender the mangos with the Banyuls, some salt and pepper, to obtain a very thick juice. Keep it cool.
At serving time, pour the mango juice in transparent glasses. Thanks to the siphon, add the foie gras foam in the glasses. Decorate with some flaxseeds, and add eventually breadsticks. If you don't have a siphon, you can whisk the foie gras cream preparation with an electric whisk to obtain a whipped cream.