Foie Cups With Mango

1. 1

   Heat the foie and liquid cream with a pinch of salt and pepper until creamy.

2. 2

   Meanwhile soak the gelatin sheets in cold water for 4 minutes.

3. 3

   In another small pan, heat up the sherry, then reduce heat. Add drained gelatin and stir until dissolved. Remove from the heat and pour the sherry and gelatin mixture into clear glasses.

4. 4

   Place in the refrigerator for at least 3 hours until jelly is formed.

5. 5

   Peel the mango and cut it into small pieces, then grind to a mango puree.

6. 6

   To serve, remove the sherry glasses from refrigerator and cover with mango puree and top off with foie cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.