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Foie gras and mango opera

  • Foie gras and mango opera

For 6 people

Difficulty: medium



  • 300 g duck foie gras
  • 2 ripe mangoes
  • 2 gelatin leaves
  • Salt
  • Pepper
  1. Prepare the mango jelly. Soak the gelatin for 10 minutes in a bowl of cold water. Peel and blend the mango. Squeeze out the gelatin and place it in a little hot water. Add to the mango purée. Place 6 millefeuilles cutters (9 x 3.5 cm) on a large dish and pour the mixture into them to a thickness of about 2 mm. Let set for 2 hours in the refrigerator.
  2. Assemble the operas by placing a slice of foie gras on top of the mango jelly, a new layer of mango jelly and the foie gras again. Add salt and a little crushed black pepper. Finish with a layer of mango jelly. Sprinkle, if you wish, with gingerbread powder.
  3. Optional: you can also add layers of gingerbread.

Enjoy with our Pinot Gris Letzenberg 2017!

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