FOIE BRUSCHETTA WITH PEDRO XIMENEZ VINEGAR CREAM AND SPHERIKA PASSION FRUIT PEARLS

INGREDIENTS

  • Foie gras
  • 1/2 cup Pedro Ximenez wine
  • Balsamic vinegar of Modena
  • Bread toaasts
  • 55g jar Spherika Passion Fruit pearls

PREPARATION

  1. Dilute 1/2 cup cut Pedro Ximenez simmered with a small splash of balsamic vinegar to get a reduction of Pedro Ximenez.
  2. Put some of the reduction on toasts, spread foie gras and put some more reduction on top.
  3. As a final touch top with our Spherika passion fruit pearls.
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