Family Best Time >> Food

Goose foie gras lollipops with Sichuan pepper and bitter chocolate


Ingredients:20 lollipops
  • Egg whites
    500 g (i.e. 17)
  • caster sugar
    75 g
  • butter
    60g
  • egg yolks (i.e. 3)
    50 g (i.e. 3)
  • 70% black coverage
    250g
  • Cooked goose foie gras
    200 g
  • Banyuls
    20g + 50g
  • bound veal stock
    100 g
  • soaked and pressed gelatin
    1 sheet
  • fine salt
  • flower of salt
  • crushed Sichuan pepper


Preparation:
  • Preparation time:35 minutes


Biscuit without flour:

Whip the egg whites, squeeze them with the sugar, work the butter with the yolks, mix the two masses, incorporate the melted couverture at 40°.

Arrange 600 g of mixture per sheet, bake in an oven at 160°C for around 10 minutes.

Perfect:

Mix the foie gras with the Banyuls (20 g), adjust the seasoning.

Icing:

Heat the banyuls (50 g), add the veal stock, bring everything to a boil, stir in the gelatin, adjust the seasoning.

Process:

Lightly coat the biscuit with the icing, spread the parfait, roll everything up and set aside in the cold.

Finish and presentation:

Cut 1.5 cm thick lollipops, prick them, sprinkle with fleur de sel and Sichuan pepper.

To present them, I suggest you stick them on half an apple, for example, wrapped in aluminum foil.