Almond Thins with Foie Gras and Raspberry Jam

These foie gras canapés go very well with the sweetness of a homemade raspberry jam


Preparation Method

  1. Soak the gelatine in cold water until soft – at least ten minutes.
  2. Heat the cream, add the squeezed gelatine and foie gras, and mix until smooth. Season with salt and pepper and leave to cool until the mixture is firm.
  3. Crush a few Thins of almonds.
  4. Finally, divide the raspberry jam among four glasses. Spread the foie gras mousse on top with a piping bag and finish with the Almond Thins crumble.
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