For 6 people
- 300 g duck foie gras
- 2 ripe mangoes
- 2 gelatin leaves
- 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.
- 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.
- Optional: you can also add layers of gingerbread.
Enjoy with our Pinot Gris Letzenberg 2017!