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Macaroons, raspberry & beetroot chutney, small foie gras appetisers

Name: Macaroons, raspberry & beetroot chutney, small foie gras appetisers
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 tray of appetisers of IQF foie gras squares (30U- 270g); 60 macaroon shells (from your favourite bakers); 200 g of fresh or frozen raspberries; 100 g of cooked beetroot; 30 g of balsamic vinegar; 70 g of white caster sugar; 1 pinch of ground ginger; ½ teaspoon of salt; 2 turns of the pepper mill

Preparation
time 10

Cooking
time 45

Difficulty
level Difficulty: +

Dish type Aperitif, Snack

Cuisine type Bistro, Duck foie gras, French, Traditional

Portions 10

Ingredients

1 tray of appetisers of IQF foie gras squares (30U- 270g)
60 macaroon shells (from your favourite bakers)
200 g of fresh or frozen raspberries
100 g of cooked beetroot
30 g of balsamic vinegar
70 g of white caster sugar
1 pinch of ground ginger
½ teaspoon of salt
2 turns of the pepper mill

Print Recipe

Instructions

Cut the beets into cubes
Mix raspberries, cut beets, vinegar, salt, sugar, ginger and pepper together in a deep saucepan
Cook over a low heat for 45 minutes
Once cooked, mix well
Set aside in a cool place
On 30 macaroon shells, place ½ teaspoon of cold chutney, the foie gras appetiser square, and cover with the extra 30 shells
Serve as an aperitif