How Do People Get Sick Of Aids

Creme brulee of foie gras sauce

Ingredients FOR 6 / 8 PEOPLE:

- 100 gr. goose liver raw

- 2 egg yolks

- 100 ml.panna fresh

- 10 ml. raisin wine

- to taste with salt and pepper.

- to taste sugar

Remove any veins from the foie gras and then wash well with water and dry ice.

Place the chopped liver made in a glass blender then left at room temperature for half an hour, add the cream to the liver, the sweet wine, egg yolks and season with salt and pepper then f rolled around trying to incorporate as little air as possible.

Divide the mixture into molds made of porcelain and cook for 20 minutes in the oven to 100 degrees.

Remove from oven and let cool to room temperature first and then in the refrigerator for one hour.

Sprinkle the surface of the creme brulee with a little sugar caramelise with the help of a torch.

Serve accompanied with brioche bread slightly roasted.