Main ingredients:

French foie gras 200g mango 100g

Accessories: 1L of milk 1 mango Lorraine 10g

Seasoning:

250g of red wine 10g of shallots 10g of ginger 10g of dry onions 10g

Girardin slices 5

Method:

1 will be French foie gras cut into chunks and soak in pure milk for 12 hours take out and tear off the blood vessels and membranes, add ginger, dried shallots, green onions, steam for 45 minutes and take out.

2 Steam the foie gras after the last in the red wine soaked for 8 hours, add the Guillotine slices, with a food processor into foie gras puree.

3Put the foie gras into a mold and shape it into a square.

4 red wine with icing sugar, add a few flowers to enhance the color, add Guylian (100 grams of juice 2 slices)

5 from the mold out of the foie gras hanging on the red wine juice can be, first frozen and then hanging juice, be sure to grasp the juice solidification time point.

6 last flowers and plants garnish, cut a little mango diced garnish.

This dish is a derivative of the cherry foie gras in recent years, this flavor of foie gras can also be made into cherry foie gras, only to change a set of molds, foie gras belongs to one of the world's three great delicacies (caviar, black truffle, French foie gras) has an extremely unique taste.

The most difficult technical aspects of this dish is the foie gras from the refrigerator out of the hanging time, the consistency of the juice and the solidification point must be mastered, and generally only with the hot on the juice of the technique (hanging juice hanging twice)

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