CARAMELIZED FOIE GRAS AND PEAR TRIFLE

RECIPE

Keep the foie gras nice and cold in the refrigerator.

Cut the pears into medium-sized cubes.

Sautée the pears in a pan with butter and vanilla sugar until carmelized. Place them at the bottom of a parfait or custard glass. Cut the foie gras into cubes and layer them on top of the pears.

In a saucepan, heat pear syrup and white wine, then let the mixture cool and add gelatine; mix together and pour over the foie gras. Refrigerate and serve as either a molded foie gras , or a starter trifle. Serve with Duchesse de Gramman wine.

INGREDIENTS

Serves 3

180g duck foie gras
3 pears in syrup (sweet, firm flesh)
3 cl pear syrup
2 cl Duchesse de Gramman white wine
2 gelatine leaves
30 g butter
1 package vanilla sugar
3 miniature parfait or custard glasses (80g)

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