Yogurt with foie gras
2 servings
15 minutes
Yogurt with foie gras is a bold combination of sophistication and tenderness, merging the gastronomic traditions of French cuisine with modern culinary creativity. Foie gras, the tenderest duck or goose liver, is slowly baked to retain its velvety texture and then mixed with yogurt to create an airy mousse. A bright accent is provided by raspberry foam with a slight tartness that complements sweet blueberries. The harmony of flavors unfolds in every layer, while lightly grilled toasts add a crunchy textural play. This dish is not just a dessert but a gastronomic adventure where classic meets innovation and refinement meets comfort.
1
Remove all veins from the foie gras, season with salt, and place on a baking sheet lined with parchment paper. Put in a preheated oven at 65 degrees for seven minutes - this will help get rid of excess fat.
- Foie gras: 200 g
- Salt: to taste
2
Pass the raspberries through a sieve to a puree consistency, pour into a saucepan, and place on the heat. Heat until warm (less than a minute is enough). Add lecithin and sugar. Blend the puree into an airy foam.
- Raspberry: 50 g
- Lecithin: 1 g
- Sugar: 5 g
3
Remove the foie gras from the oven, let it cool slightly, and blend with yogurt until a smooth mousse consistency is achieved.
- Foie gras: 200 g
- Yogurt: 100 ml
4
Layer yogurt with foie gras in a transparent dish, then blueberries, and top with a raspberry foam. Serve with two lightly grilled toasts.
- Yogurt: 100 ml
- Blueberry: 20 g
- Raspberry: 50 g
- Country bread: 50 g