Foie gras fat hot foam
For the foie gras hot foam:
- 2,5 g Xantana
- 300 g chicken stock
- 200 g foie gras fat melted at 45°
- c.s. salt
- c.s. black pepper
- Mix the Xantana with the chicken stock and blend with a Túrmix to help it dissolve. Put in a saucepan and bring to the boil.
- Add the melted fat in a string, emulsifying the mixture with a Túrmix.
- Put in a ½ litre siphon and add 3 loads of gas.
- Keep in the refrigerator and after an hour heat the siphon at 70°C in a bain-marie.
Others:
- 1 ½ litre ISI siphon
- 3 loads of N20
- Falksalt salt