Mold weight: 390G
(Method 1)Authentic cherry foie gras
Ingredients: 1 kg of fresh cherries, 1 French Rougie foie gras, 3 grams of carrageenan,
Production; 1. Squeeze the juice of fresh cherries, take 150 ml, heat into 3 g carrageenan,
2. Treatment of foie gras, soak the foie gras in milk overnight, cut and remove the tendons, add thyme to the brandy dry white wine, and marinate with a little sea salt overnight. Put the foie gras in the oven! Bake at 85°C for 2 hours, then take it out and compress it with a mold and refrigerate overnight.
3. Put the refrigerated foie gras into the juice of 1 and take it out and ready to go! Choose real cherry branches for cherry branches!
(Method 2) Beetroot noodles with cherry foie gras
Ingredients: 8g beetroot powder, one foie gras, 3g carrageenan, 150ml water,
Production; 1 Heat 150ml water, add 8g beetroot powder, 3g carrageenan,
2. Take out the foie gras and place it in the mold and compress it! Take out after freezing for 10 minutes
3. Take out the foie gras and insert cherry branches, put it in the water for 10 seconds, take it out and it will take shape!
(Method 3) Blueberry Cherry Yam
Ingredients; yam, blueberry sauce, cherry branch, carrageenan, small maple leaf
Production; 1 Peel the yam, steam it, and stir it into puree with a blender! Let cool for later use.
2 Add the cold yam puree to the condensed milk, white sugar, a little milk or coconut milk, and stir well.
3 Put the evenly stirred yam puree into a cherry mold and freeze.
4 Take 200 ml of blueberry sauce, add 4 g of carrageenan and heat to 80 degrees.
5Take out the frozen yam puree, insert the cherry branches and dip the boiled blueberry branches into the shape quickly!
6Take the small leaves to decorate, and put the made mini cherry blueberry yam on top.
Features, simple operation, is a summer seasonal dish, highlighting the sense of creativity. Transform traditional old dishes into formation.
(Method 4)Chocolate cherry foie gras, pear crystal fruit.
Ingredients: one foie gras, 50 grams of chocolate, 200 milliliters of liquid nitrogen.
Production; 1. Put the foie gras into a mold and make it into a ball shape. After removing it, insert cherry branches and stir-fry in liquid nitrogen for 20 seconds.
2. Melt the chocolate in water! A little cocoa butter, cocoa butter increases brightness.
3. Take the foie gras out of the liquid nitrogen, put it in the chocolate, and take it out!
(Practice 5)Mini kumquat
Ingredients; cheese pudding, orange juice, carrageenan, sugar
Production; 1. Put the cheese in the mold and put it in the refrigerator to freeze
2. Heat 150ml orange juice, add 3g carrageenan, and white sugar to melt together
3. Prepare the liquid nitrogen, take out the cheese in the mold, put it in liquid nitrogen and fry it for 20 seconds, take it out,
4. Put it into the prepared orange juice and take it out to form!
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