Today we prepare a simple starter that has as protagonist the foie. It can be micuit, foie mousse ... I don't know about you but I like almost all versions of mimmo. It is probably one of the few starters that are not lacking at Christmas at home and one of the ones that gives me the most play.
This time, we are going for one of the simplest ways to present it; cut into ingots and with sugar and salt flakes. As always when sugar is worked and caramelized, of course, you have to be careful not to burn yourself. For the rest, it is sewing and singing.
- 2 medallions of foie
- 4 tablespoons sugar
- 3 teaspoons of water
- Salt flakes
- We cut the foie in ingots that we will place on a source. We cover them with plastic wrap and reserve them in the fridge so that they are very cold.
- Meanwhile, in a pan we put the sugar and water. We heat up until the sugar dissolves, bubble and change color slightly.
- Then, sprinkle with salt flakes and pour the mixture on baking paper to cool.
- When it cools down, we hit to "pulverize" it. I do it in a freezer bag.
- We take the foie from the fridge and we decorate with the scales of sugar and salt.