Like a S’more, Foie Gras
April 23rd, 2010
If there are similarities, seared foie gras and marshmallow have the same consistency and texture. But being from opposite worlds, they are complimenting each other very well. A cold smoked marshmallow lightly “burned” over a robtayaki grill works even better. Raspberry is a component that I do like very much in the savory world, especially if the are treated like a salad. Seasoned with raspberry vinegar, olive oil and Murray salt they can loose their favorite place on the raspberry tart. So the flavor of the marshmallow become raspberry, the chocolate becomes a chocolate gnache with olive oil and salt. The last part was the cookie. Graham crackers are great but maybe not in the middle of the meal. So we decided that philo dough will be the substitute to achieve the s’more.
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