Toast Foie Gras & Ruby

Level:
Easy
Makes:
50 toasts (40 g per pc.)

Toast

Ingredients: Toast

  • 400 g
    Bread toast

Preparation: Toast

Cut out round shapes of 4 cm diameter. Toast in hot pan.

Ingredients: Toast

  • 500 g
    foie gras

Preparation: Toast


Cut out round shapes of 3 cm diameter. Leave to rest in
fridge at 4°C.
 

Ingredients: Toast

  • 250 g
    CHR-R35RB1

Preparation: Toast

Crystallise. Layer at 2 mm thick. Cut out round shapes
of 4 cm diameter. Leave to set in fridge at 12°C.
 

Once chocolate is set, reserve discs at room temperature.

Port Wine Jelly

Ingredients: Port Wine Jelly

  • 6 g
    gelatin leaves

Preparation: Port Wine Jelly

Soften in cold water.

Ingredients: Port Wine Jelly

  • 230 g
    port wine
  • 1 g
    salt
  • 2 g
    Pepper

Preparation: Port Wine Jelly

Add. Pour jelly in jars to cover foie gras toast. Refrigerate.

Pour onto plate with 4 edges. Refrigerate at 4°C.
Cut small squares after 2 hours.
Reserve in fridge at 4°C.
 

Fig Jam

Ingredients: Fig Jam

  • 215 g
    dried figs
  • 33 g
    caster sugar
  • 4 g
    lemon juice

Preparation: Fig Jam


Bring to simmer in saucepan over medium-low heat while
stirring. Cover and simmer over low heat for 1 hour until thick.
 

Cool down in fridge at 4°C. Cover jam with foil.