Foie royale

Name: Foie royale
Ingredients: 250 g Vegetable stock; 350 g Whipped cream; 11 g Gelatine; 10 g Vieux; 350 g Water; 250 g foie royale; 5 g 5 spices mix; silicone mold promise; 15 g Gelespessa; Pepper; 30 g Sugar; 5 g licorice powder; 200 g Water; 30 g Albumin; Salt; 1 g Gelespessa; 40 g Sugar; 25 g sumac; 200 g Sugar; 125 g Egg white; 1 g Salt; 225 g Powdered sugar; 125 g Almond powder; 100 g Napoleon lemon

Ring of foie royale, five spice jelly, meringues with liquorice, macarons with sumac, and a Napoleon crisp.

We challenged our culinary team of FoodXperience chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

250gVegetable stock

350gWhipped cream

11gGelatine

10gVieux

250gfoie royale

silicone mold promise

350gWater

5g5 spices mix

15gGelespessa

Pepper

30gSugar

Salt

5glicorice powder

200gWater

30gAlbumin

1gGelespessa

200gSugar

1gSalt

40gSugar

25gsumac

125gEgg white

225gPowdered sugar

125gAlmond powder

100gNapoleon lemon

Preparation

Blend the foie royale with the vegetable stock and vieux until smooth in the blender.
Soak the gelatin in 10 grams of vieux.
Whip the cream until soft peaks form.
Mix the gelatin with the warm liver mixture and let cool.
Mix the softly whipped cream with the liver mixture, pipe into the mold, and freeze.

Mix everything, strain through a fine sieve, and briefly bring to a boil.
Dip the foie royale ring through this jelly.

Mix everything and whip until airy in the KitchenAid.
Transfer to a piping bag with a plain nozzle.
Pipe small dollops onto a baking mat and dry in a dehydrator for about 12 hours at 65°C.

Mix the sumac with the powdered sugar and almond powder and sift through a sieve.
Whip the egg white with the sugar.
Mix in the almond powder mixture until it forms a stiff mass.
Transfer to a piping bag with a round nozzle.
Pipe small dots onto baking paper and let dry in an oven at about 110°C.

Grind the Napoleon finely in a coffee grinder.
Place in a tea strainer and sprinkle onto a silicone mat.
Bake in an oven at 120°C for about 4 minutes.
Let cool.

Place the foie royale ring on the plate.
Garnish with the liquorice meringues, the sumac macarons, Napoleon crisp, some pieces of foie royale, and cresses and edible flowers to taste.