This recipe is not only a trompe l'oeil, it will emancipate and shake up your taste buds and all your senses! This faux gras where each ingredient is perfectly "Healthy", will delight vegetarians as well as fans of traditional foie gras! ... and especially ducks!
The Ingredients:
For the Faux Fat
- 150g unsweetened chestnut purée
- 150 g of shelled cashew nuts
- 125g deodorized coconut oil
- 100g of shallots
- 4 tablespoons of malted yeast
- 3 tablespoons of white miso
- 2 tablespoons of olive oil
- 3 cloves of garlic
- 2 ccs of cognac or armagnac (optional)
- 2 teaspoons of salt
- 1 pinch of brown sugar (only if the chestnut purée is not sweet at all)
- 1 teaspoon pepper of character
- 1 good pinch of nutmeg
For grease:
- 35g deodorized coconut oil
- 2 pinches of turmeric powder (for color!)
- A pretty terrine of your choice
Recipe:
Mince the garlic and shallots and sauté in a pan.
Melt the coconut oil over very low heat
Place all the ingredients for the faux fat (without the fat ingredients) in a blender. Blend
Pour into a pretty terrine of your choice.
Melt the remaining 35g of coconut oil mixed with turmeric over low heat and pour over the terrine.
Keep in the fridge for at least 2 hours and serve with delicious toast or very thin slices of gingerbread!
See you on December 21 at the Solstice to prepare for a very sweet and bright holiday season!
I register for the Webinar Webinar / Fire Ceremony ! 7:30pm ! Free of charge !
