Christmas finally arrives. After a long month of December waiting for this festive date , here we are. The gifts are made, your outfit is ready and you have already chosen the log since two weeks. The final preparations are therefore in the kitchen. For lunch from December 25, unsurprisingly, it will be the traditional capon . But for the evening of the 24th, you are still hesitating. Shrimps or oysters? Or both ? And more seriously, will you be taking foiegras again this year? while knowing full well the breeding conditions. We'll spare you the details. This year, you have decided not to. But it is still difficult to spend a Christmas without foie gras. So we found for you THE recipe for the false gras, which is (very) close to moose foie gras. Except that it is better for your health and that of the geese.
This original recipe, we owe it to Full of Plants who found the perfect mix for a false fat which comes closer thanks to its taste and its texture. Here's what you'll need for this recipe .
Start by putting the cashews in a large bowl and covering them with water. Leave to soak for at least 3 hours, or if possible overnight. The next day, rinse and drain the cashews .
Next, prepare the shiitake powder. To do this, put 3 dry shiitakes in a small mixer or blender and mix until you get a fine powder. Add the cashews to a blender. Add the water, miso, cognac, malted yeast, tahini, truffle oil, shiitake powder, salt, and pepper. Melt the cocoa butter and cocoa oil over low heat. Once melted, let cool for a few minutes then add them to the blender. Mix until you get a very creamy and thick cream. Fill one or more terrines with the mixture and refrigerate overnight. The foie gras will become firmer and the flavors will be able to develop.
Warning:you absolutely must use deodorized cocoa butter and coconut oil.
Also read:
Christmas meal:here is the infallible trick to make the champagne sparkle longer
Christmas gifts 2021:all our last minute ideas
Christmas shortbread:30 gourmet and comforting recipe ideas
