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Foie Gras Duet with Chocolate & Vinsanto

An innovative fusion of flavours which combines Foie Gras, Chocolate, Walnuts and Santorini’s Vinsanto Wine to make terrines.

Serves 4

  • 300g Foie gras
  • 20ml Vinsanto Wine
  • Chopped Walnuts
  • 70g Dark Chocolate (85% cocoa)
  • 5g Gelatine powder
  • 30ml Double cream
  • Pepper
  • Salt
  • Cut the foie gras into 50g pieces.
  • Cook 250g of the foie gras in a bain marie at 65c for 35min.
  • Place the foie gras in a blender, add 20ml of vinsanto wine, salt, pepper and blend.
  • Warm 5g of the gelatine in 30ml of the double cream, add it to the mixture and freeze the mixture for 2 hours.
  • Remove the terrine mixture from the freezer and cut into portions. 
  • Melt 70g of chocolate and coat the terrines with a brush
  • Immediately stick the chopped walnuts onto the chocolate, and leave the terrines to set in the fridge.
  • Pan sear the rest of the foie gras for 3 minutes until cooked on both sides and serve
Courtesy of the WHITE CAVE DINNER RESTAURANT at KIRINI SUITES & SPA, Oia, Santorini, Greece.