Macaroons raspberry & beetroot chutney, small foie gras appetisers

INGREDIENTS (serve 10 persons) :

1 tray of appetisers of IQF foie gras squares (30U- 270g) 

60 macaroon shells (from your favourite bakers) 

200g of fresh or frozen raspberries 

100g of cooked beetroot 

30g of balsamic vinegar 

70g of white caster sugar 

1 pinch of ground ginger  

½ teaspoon of salt 

2 turns of the pepper mill 

PROGRESS: 

Cut the beets into cubes 

Mix raspberries, cut beets, vinegar, salt, sugar, ginger and pepper together in a deep saucepan 

Cook over a low heat for 45 minutes 

Once cooked, mix well 

Set aside in a cool place 

On 30 macaroon shells, place ½ teaspoon of cold chutney, the foie gras appetiser square, and cover with the extra 30 shells 

Serve as an aperitif