How to make Crystal Foie Gras Jelly

Method Steps:

50g of French goose fat liver, 2 slices of gelatin sheet, 20 salted egg yolks, 200g of pork rind.

Seasoning: Ingredient A (5g salt, 2g chicken juice), Ingredient B (10g salt, 5g chicken juice, 6g rice wine), moderate amount of salad oil.

Methods:

1. Puree the French goose fat liver, put it into a pot, add water, put in Ingredient A and 1 piece of gelatin sheet, boil it, take a square long plate and pour in the puree of foie gras, cool it and wait for use.

2. Put salted duck eggs into the pot, put a little oil in the pot, pour in the salted duck eggs and boil, then pour into the rectangular plate with foie gras and cool.

3. Put 1 piece of gelatin sheet into a pot, add rinsed pork rind and water, simmer over low heat, add Ingredient B, cool slightly, then pour into a rectangular plate, put it into the refrigerator to cool and shape, then take out and slice.

The key:

1. When pureeing the foie gras, soak it in white wine and milk for a few moments to remove the fishy smell.

2. When you put the egg yolk jelly and pork skin jelly into the square plate, the temperature should not be high to prevent it from melting underneath.

This crystal foie gras jelly, in the melting moment, a collection of refreshing, delicate, dense, the tip of the tongue is slightly sour, but the root of the tongue is a light sweetness, the whole mouth emanates a fragrance if there is, in fact, can not be said to be clear what the fragrance, perhaps, can be felt in this way, contained in the mouth, so that a person is quiet, enjoyment, and happiness.

This crystal foie gras jelly look is also very beautiful, the middle rectangular strip of foie gras is surrounded by two layers of yellow jelly-like soup jelly, flooded with a light golden color, like jelly and like pastries.