Having some foie gras trimmings that needed using up, i set to work on my latest project of an amuse bouche folder with pick up charts for my team. This is a great way to use up any trimmings from making terrines.
Foie gras mousse, rhubarb jam, pink pepper
Foie dusted with blackberry, apple and brandy chutney, brioche crumbs
Foie gras and gingerbread lollipop
Foie gras and gingerbread, crisp yoghurt, honey, matcha green tea, chocolate, sour apricot
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ReplyDeleteChef how u made crisp yoghurt
ReplyDelete