CORN CREAM AND NATURAL DUCK FOIE GRAS SAUCE WITH SCENT OF VANILLA

IMPERIA i Hofmann

0
  • Chef
    • IMPERIA and Hofmann
  • Type
    • Entree

INGREDIENTS

- 1 can of sweetcorn of 250 g approx.

- 1 package Foie gras sauce Natural 

- 2 tablespoons of toasted kikos very tender

- 1/2 teaspoon of vanilla oil

- Maldon salt

 

PREPARATION

Mash the whole corn with an electric mixer until getting a soft texture. You can add a tablespoon of water. Add also salt and pepper.

Place the corn cream in a container for custard or in a soup plate. Open the Natural package of Foie gras sauce and carefully cover the cream corn. Keep it available in the fridge.

When serving, add the cornuts, previously grinded with a mortar and mixed with vanilla oil and Maldon salt.