Papaya cream with coconut milk, cashews, banana and foie gras

Preparation time: 45.00 min

Preheat your Four at 350.00 °F

• Papaya cream

  Sweat the minced onion, minced garlic, pepper and the peeled and sliced papaya.

  Add chicken stock until covered and cook on a low simmer for roughly 30 minutes.

  Add the coconut milk and 30g of butter.

• Foie Gras

  Pan sear the foie gras in a hot skillet to get a nice coloration.  Finish cooking in the oven for 5 minutes.

• Yellow plantain

  Peel and cut the bananas into sticks roughly 3cm long.

  Cook them in a skillet with butter and oil, then strain the excess oil and let rest of absorbent paper before serving.

• Plating

  Place the cream in the bottom of a deep dish or bowl.  Sprinkle with cashews that were toasted and broken up.

  Garnish with the banana sticks and foie gras.  Finalise with fresh herbs of your choosing.