Starter: Foie gras with dried fruits and chocolate
Ingredients (for 6 people)
1 liter of jelly in Madeira
1 block of foie gras half-cooked 300 g
6 dried figs
6 dried apricots
80 g of blanched hazelnuts
1 C. salted unsalted pistachios
1 C. tablespoons chocolate very strong in cocoa
Cut the foie grasfigs and apricots in small cubes. Crush hazelnuts and pistachios.
In a salad bowl, gently mix the cubes of foie gras, figs and apricots with hazelnuts, pistachios and chocolate. Pepper.
Divide the mixture into six tall glasses up to about three quarters of the glasses.
Pour the jelly over and cool for at least 2 hours.
When serving, decorate with a bunch of gooseberry.