Foie Gras Chantilly by Francisco Carrasco Cortés


  • 250gr Foie Gras ( passed through sieve )
  • 40gr Red porto
  • 60gr Chicken Stock
  • 4gr Gelatine


  1. Soften the foie gras at room temperature and then pass through sieve.
  2. Soak gelatine in ice.
  3. Heat chicken stock and porto together.
  4. Place a metal bowl over ice add the foie gras and pour over the Boiling stock.
  5. Mix using the hand blender and foie gras starts to thicken.
  6. Remove from ice and place in piping bag.