Crème De Foie Gras Et Fruits
By: Patricia Turo
Published: Saturday, July 17, 2010 - 8:45am

Ingredients




250 grams (9 oz.) goose liver terrine
2 eggs
1 egg yoke
90 cls (3 ¼ oz.) cream
Salt
Pepper
Pimient d’esplette (Basque chili pepper)

Preparation

1 Mix all the ingredients. 2 Put a raspberry and some raspberry coulis (puréed and strained raspberries) at the bottom of the glass, and then add the preparation. 3 Bake approximately 15 minutes in the oven at 100º C (212º F) 4 Put them in a cool place for 2 hours. They can be refrigerated for a few days.