FIG CHUTNEY BASKET

Cost
Difficulty
Range	DÉLIFRANCE A LA FOLIE
Hot or cold	COLD
Main ingredient	Foie gras

Ingredients

FOR 50 PORTIONS

FIG CHUTNEY
- Dry figs : 4 dry figs (85g)

- Grenadine syrup : 35g

- Brown sugar : 18g

- Balsamic vinegar : 18g

Dice the dry figs finely.
Mix figs, brown sugar and balsamic vinegar together, bake slowly in a saucepan.
When it’s reduced, add grenadine syrup.

FOIE GRAS CHANTILLY
- Whipping cream : 300g

- Baked foie gras : 100g

- Apple juice : 30g

- Salt and pepper to taste

Blend all ingredients together, chill for 2 h minimum.
Before serving, whisk until you obtain a firm texture.

DRESSING
- Gold leaves

- Coriander

- Sprouts

Method

DRESSING
1.Fill Délifrance A La Folie! savoury baskets with fig chutney (3 g per unit)

2.Fill with foie gras chantilly with a piping bag and decor nozzle (8 g per unit)

3.Decorate with gold leaves, coriander and sprouts

Discover the Délifrance A La Folie! range