Creative Western Food: Crispy Foie Gras Spring Rolls

The secret weapon of this foie gras from "Shanghai Tang" is a homemade blueberry juice, marinated for 24 hours, then added with cream and beaten into a fine paste, frozen into ice cream and sandwiched between spring roll crisps, like a mini sandwich. , crispy on the outside and soft and smooth on the inside, with endless aftertaste.

Batch prefabrication:

1. Prepare blueberry juice: 2000g of Kewpie brand blueberry sauce, 500g of Lifenna brand raisin juice, 400g of Italian Jasmine brand balsamic vinegar and mix thoroughly.

2. Remove the excess fascia from the French foie gras, put it into a container, add milk to cover it, add a little salt, steam the goose in a combi steamer for 40 minutes, take it out and let it cool, then put the foie gras soaked in milk into a fresh-keeping cabinet to refrigerate 6 Hour.

3. Take out the foie gras and soak it in blueberry juice for 24 hours. After taking it out, add 150g of whipping cream for every 500g of it and grind it into a paste in a food processor. Filter out the coarse residue and fascia and pour it into a 6 cm side dish. Make a square mold, cover with plastic wrap and freeze for 12 hours.

Process of serving: Take 6 pieces of foie gras, sandwich each piece between 2 crispy chips, put it on the plate and garnish slightly, and serve.

Key technology: After two steps of heating, steaming and refrigeration and soaking, foie gras can absorb enough milk to remove the blood and fishy smell, making the taste smoother.