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  • olive oil
  • 20ml of vinegar
  • 1 sourdough bread
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To make the parfait, put the foie gras, livers, butter and eggs in four separate bowls and cover with cling film then put in a warm place, except the eggs
When all ingredients are soft, add all the ingredients except the butter to a blender, gently blend and slowly add the butter
Season with salt, pepper and a touch of brandy. Pass through a fine sieve then distribute into your serving dishes
Bake at 90˚C for 8-10 minutes, always checking. Cook until almost firm but still with a touch of give. Leave in the fridge to set
Cut 2/3 of the cauliflower into florets. Bring a pan of water to the boil and add 1tsp of ground turmeric. Cook the florets till soft then refresh in ice water, peel and chop the cucumber, put these to side with the pickled onions
In a pan add 550ml white wine vinegar, 300g caster sugar, 25g english mustard, 12g turmeric, 200g malt vinegar and reduce to a sticky consistency then add 1 tsp of cornflower
  • 550ml of white wine vinegar
  • 300g of caster sugar
  • 25g of English mustard
  • 12g of turmeric
  • 200ml of malt vinegar
  • 1 tsp cornflour
Add the cauliflower, cucumber and onions into a blender with the reduction and blitz then pass
Use a parisenne baller for the cucumber, take the rest of the cauliflower onto very small florets and blanch
Cut the shallots into rings then pop out individual reals and blanch
Add the three ingredients into a bowl, dress with a little olive oil and vinegar arrange on the parfait then dot the puree with a little olive oil and vinegar arrange on the parfait then dot the puree in and around. Serve with toasted sourdough
  • olive oil
  • 20ml of vinegar
  • 1 sourdough bread
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