Toast Foie Gras & Ruby


Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates


Ingredients Preparation
  • 400g
    Bread toast

Cut out round shapes of 4 cm diameter. Toast in hot pan.

  • 500g
    foie gras

Cut out round shapes of 3 cm diameter. Leave to rest in
fridge at 4°C.

  • 250g

Crystallise. Layer at 2 mm thick. Cut out round shapes
of 4 cm diameter. Leave to set in fridge at 12°C.

Once chocolate is set, reserve discs at room temperature.

Port Wine Jelly

Ingredients Preparation
  • 6g
    gelatin leaves

Soften in cold water.

  • 230g
    port wine
  • 1g
  • 2g

Add. Pour jelly in jars to cover foie gras toast. Refrigerate.

Pour onto plate with 4 edges. Refrigerate at 4°C.
Cut small squares after 2 hours.
Reserve in fridge at 4°C.

Fig Jam

Ingredients Preparation
  • 215g
    dried figs
  • 33g
    caster sugar
  • 4g
    lemon juice

Bring to simmer in saucepan over medium-low heat while
stirring. Cover and simmer over low heat for 1 hour until thick.

Cool down in fridge at 4°C. Cover jam with foil.

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