Papaya cream with coconut milk, cashews, banana and foie gras
Appetizers, Foie gras, Vegetables and Fruits
IngredientsRecipe for 4 persons
- Salt and pepper
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.
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.
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