Nutrition Facts
7 servings
7
Recipe for Mini Panna Cotta with Foie Gras and Gingerbread
Refined and festive to surprise your guests.
Ingredients
8 Milk
1 gelatin (2g)
60 Fatty liver pâté
Directions
1
Soak the gelatin in cold water for about 10 minutes.
2
Heat the milk and cream in a saucepan. Off the heat, add the drained gelatin leaf. Then the foie gras.
3
Mix until there are no pieces remaining. Fill mini molds and let set in the freezer.
4
Cut the gingerbread with a 6 cm diameter cookie cutter. Place the still chilled panna cottas on top.
5
To finish, fill the cavities with fig chutney. Decorate the mini panna cotta with a thin slice of fresh figs and enjoy.
Ingredients
Ingredients
8 Milk
1 gelatin (2g)
60 Fatty liver pâté
Directions
Directions
1
Soak the gelatin in cold water for about 10 minutes.
2
Heat the milk and cream in a saucepan. Off the heat, add the drained gelatin leaf. Then the foie gras.
3
Mix until there are no pieces remaining. Fill mini molds and let set in the freezer.
4
Cut the gingerbread with a 6 cm diameter cookie cutter. Place the still chilled panna cottas on top.
5
To finish, fill the cavities with fig chutney. Decorate the mini panna cotta with a thin slice of fresh figs and enjoy.
Notes
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