In balance between ginger and foie gras

In my recipe, I privileged Birra Moretti Grand Cru for its elegance and balance, which are finely matched by foie gras and ginger. The latter is the king of the dish, because it creates the right link between the bitter and sweet notes. As for the pairing, I presented it with Birra Moretti La Rossa for its definite character and the caramel, coffee and red fruits notes.

Foie gras, peach and Birra Moretti Grand Cru granita

Recipe for 4 people

INGREDIENTS

For the foie gras
1 lt milk
1 lt water
10 g salt
1 foie gras

For the peach
1 peach
450 g water
30 g sugar
0,5 g ascorbic acid
1 lemongrass stick cut in 6 pieces
1 Thai ginger root cut in 6 pieces
zest of 1 lemon
1 anise
6 Sichuan peppercorns

For the Tuille
15 g water
150 g glucose
150 g brown sugar
150 g soft butter
150 g chopped almonds

For the Birra Moretti Grand Cru granita
125 g peach purée
125 g water
15 g ginger
15 g Thai ginger
15 g lemongrass
3 Kaffir leaves
50 g condensed milk
500 g Birra Moretti Grand Cru

For the peach and Birra Moretti Grand Cru wafer
60 g peach purée
40 g Birra Moretti Grand Cru
20 g trisol

For the powdered coffee and cardamom
10 g toasted green coffee
5 g toasted cardamom seeds
5 g powdered coffee
15 g toasted breadcrumbs
1 dried lemon zest

For the finishing
20 g Greek yogurt
1 violet candy
5 g dried yeast

METHOD
For the foie gras
Mix all the ingredients except the liver and cook them in a Bain-Marie and bring to 30°C. Immerse the liver cut into half and leave to marinate for 2 hours at the same temperature. After this time has passed, drain the liver, dry it carefully and keep it in the fridge.

For the peach
Pour the water and sugar into a pot and bring to the boil. Add the spices and herbs, and removing the pot from the stove, leave the ingredients in infusion for 30 minutes with the lid on. Cut the peach in 6 slices, put each into a vacuum pack with the syrup and a piece of lemongrass and Thai ginger. Cook at 65°C for 8 minutes, cool in water and ice.

For the Tuille
Melt the glucose and sugar with the water, in a saucepan, and add the chopped almonds. Bring the mixture to 60°C and gradually add the butter. Leave it to thicken in the fridge, then create 10 g balls and place them on a silpat sheet and bake them at 170°C.

For the Birra Moretti Grand Cru granita
Mix the peach purée, the water, ginger, Thay ginger, lemongrass and kaffir in a saucepan. Bring to 60°C for 15 minutes, strain and add the condensed milk and the beer. Process with the paco-jet and freeze the mixture.

For the peach and Birra Moretti Grand Cru wafer
Mix all the ingredients together, spread on the silpat sheet and dry in a static oven at 40°C. Once dry, cut into 4x6 cm rectangles.

For the powdered coffee and cardamom
Blend all the ingredients together and sieve them.

To finish
Regenerate a peach slice at 65°C. In a saucepan, glaze it with its syrup and a knob of salted butter. Sear a foie gras escalope previously seasoned with salt and Sichuan pepper. On the plate, draw a comma with the Greek yogurt and the chopped violet candy. Place the peach slice and the foie gras on the side, finish with the granita wrapped in the peach and beer wafer. Complete with the crumbled tuille and some dried yeast on the granita and the powdered coffee on the liver and the dish.