Ingredients (for 2 people):
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15 cl of water
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2 tbsp of Antésite Hibiscus Raspberry Pomegranate
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2 tablespoons of sugar
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2 sheets of gelatin
- 2 nice slices of foie gras
Preparation
1. Hydrate the gelatin
Soak the gelatin sheets in a bowl of cold water for 10 minutes.
2. Prepare the base
In a small saucepan:
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Pour in the water, sugar (or honey) and lemon juice.
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Bring to a boil, then reduce heat
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Add the Antésite
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Remove from heat, add the drained gelatin and mix well until completely dissolved.
3. Set the gelatin
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Pour into small pots, verrines or individual molds.
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Leave to set in the refrigerator for at least 3 hours .
4. Plate the dish
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Place a slice of foie gras
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Cut the jelly into cubes and place 3 cubes next to the foie gras
- Decorate with a few edible flowers
