Parfait

PT1H

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Ingredients

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Imperial

To plate

  • olive oil
  • 20ml of vinegar
  • 1 sourdough bread
1
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
2
When all ingredients are soft, add all the ingredients except the butter to a blender, gently blend and slowly add the butter
3
Season with salt, pepper and a touch of brandy. Pass through a fine sieve then distribute into your serving dishes
4
Bake at 90°C for 10-15 minutes, always checking. Cook until almost firm but still with a touch of give. If it's still not set after this amount of cooking time, continue to cook checking every 5 minutes. Leave in the fridge to firm up and set
5
Cut 2/3 of the cauliflower into florets. Bring a pan of water to the boil and add 1 tsp 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
6
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
7
Add the cauliflower, cucumber and onions into a blender with the reduction and blitz then pass
8
Use a parisenne baller for the cucumber, take the rest of the cauliflower onto very small florets and blanch
9
Cut the shallots into rings then pop out individual reals and blanch
10
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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