Appetizers
Appetizers
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 200 kcal
Ingredients
- 100 g Perigord walnuts in kernels
- 5 cl Nut oil
Instructions
- Preheat the oven to th. ½ (50 ° C)
- Cut the gingerbread into thin slices and bake for a few minutes until dry. Once cold, reduce them to bread crumbs and reserve it
- Blend the foie gras until you get a soft mousse. Pour it into a piping bag. Place a slice of foie gras mousse 1
- cm in diameter, on a stretch film spread on the work surface
- Roll the foie gras in the film, close the ends in a form as regular as possible and reserve the until it hardens
- Roughly chop the nuts and mix them with the bread crumbs
- Cut 4 cm chunks into the cooled pudding, then remove the surrounding film
- Roll each chunk into the palms of your hands to form pellets, then put them back in the refrigerator while they harden
- Brush the cooled meatballs with walnut oil, and roll them into the breadcrumbs and walnuts mixture. Keep them cool
- Take the foie gras candies out of the fridge 5 minutes before tasting.
Recipe Notes
You can replace walnuts with nuts, pistachios, almonds, dried apricots or grapes. Wrap the foie gras balls in pretty multicolored papers.