INGREDIENTS (for 6 people)
- 12 foie gras slices
- 2 Hollyfruit duos Red currant – Cranberry (2x250g)
- Pepper mix
- Sugar powder
- Rinse the 250g of cranberries
- In a saucepan, boil the 115ml of water and 110gr of sugar.
- Add 250g of cranberries and boil again.
- Let’s simmer 25 – 30 minutes to get a fruit purée.
- Cut two slices of foie gras and put on the plate, add few red currants, pepper, and place the fruit purée around the foie gras and few fresh cranberries as decoration.