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Macaroons, raspberry & beetroot chutney, small foie gras appetisers
Temps de
préparation
10
minutes
min
Temps de
cuisson
45
minutes
min
Niveau de
difficulté
Difficulty: +
Dish type
Aperitif, Snack
Cuisine type
Bistro, Duck foie gras, French, Traditional
Portions
10
Ingrédients
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
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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