Foie gras parfait with apricot and chamomile granola
by Matt Worswick
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Ingredients
Delicatessen
foie gras, one lobe
Store Cupboard
25g of rock salt
150g of dried apricots
185g of sugar
3g of salt
1 gelatine leaf
50g of golden raisins
100g of Oats
30g of honey
Spices & Dried Herbs
10g of mixed spice
1 pinch of nutmeg
Speciality Ingredients
60g of dried chamomile flowers
2g of agar agar
Beverages
450ml of water
50ml of white wine
Fruit & Vegetables
200g of tomatoes, peeled and de-seeded
1/2 onion, sliced
510g of apricot, chopped and de-stoned
Oils & Vinegars
30ml of white wine vinegar
Dairy
25g of butter
Salad & Fresh Herbs
1 handful of nasturtium leaves