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Foie Gras & Mango Cube

by taste2016 May 4, 2017
QUICK & EASY

FOIE GRAS AND MANGO CUBE

BY CHEF SYLVAIN ARTHUS
Serves 4 | Prep/cooking 30 mins
INGREDIENTS

• 200g foie gras
• 200g mango purée
• 1 gelatin leaf
• 10 slices gingerbread
• 50g sugar
• 5g apple vinegar

PREPARATION

1. Dissolve gelatin with mango purée, apple vinegar and sugar. Put in a frame and cool it.

2. Cut mango gel and foie gras in cubes (same size).

3. Dry slices of gingerbread in oven. Dress like the picture.

Chef Sylvain Arthusdessertfoie grasMangoTF 29
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  • WHAT’S NEW
    • Column1
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  • EAT & DRINK
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    • Column2
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  • People
    • Chefs
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  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
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      • Chicken & Poultry
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      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
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      • Sugar Free
    • Column 4
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      • Kid’s Corner
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  • ON THE MARKET
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