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Foie gras espuma with caramelised brioche and nuts

A component you can't get enough of. The foie gras d'oie combines perfectly with the brioche and nuts!

Creation by Quique Dacosta, restaurant Quique Dacosta***, Denia, Spain.

Makes 700 grams of espuma.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Nuts
  • Celery
  • Sulphite
  • Egg
  • Gluten

Ingredients

400
g
goose liver / foie gras d'oie
150
ml
single cream
150
ml
poultry stock
200
g
brioche, cut in cubes
50
g
icing sugar
50
g
macadamia nuts
50
g
hazelnuts
as needed
pekmez
salt and pepper

Scale recipe

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