Whole duck foie gras with grains of paradise and sweet spices seated on a red jelly with red fruits edible flowers
INGREDIENTS for 13/14 people:
1 terrine of whole foie gras with grains of paradise and sweet spices, 500 g
16 g leaf gelatine
6 g agar-agar
1 litre pomegranate juice
2 dessertspoonfuls sugar
Red and white currants
Small mint leaves
Small verbena leaves
Boil the pomegranate juice, sugar and agar-agar together for 1 minute.
Having first soaked the sheets of gelatine in cold water to rehydrate them, dry them and then add them to the pomegranate juice – do not boil. Mix well.
Pour a layer into soup plates. Leave to set in a cold place for 6 hours.
Just before serving, slice the spiced terrine triangle.
Gently lay the slice on the set Jelly.
Decorate with fruit, herbs and flower petals.
Serve straight away with a few slices of buttered toast.