Two very subtle and elegant combinations to accompany fresh grilled foie and even foie semi-preserves like mi-cuit, terrines or mousse!
Apple with cinnamon gives us a pairing with a hint of sweetness, a bit spicy and, at the same time, an exotic aroma, which goes along very well with fatty products. In this case, we recommend serving with lightly grilled foie escalope and some green shoots
Golden apple 60%, sugar, lemon juice, gelling agent: pectins and cinnamon 0.02%.
Energy 809kJ/193kcal, Fat <0,5g, of which, saturates <0,1g, Carbohydrate 47g, of which, sugars 46g, Fibre 1,9g, Protein <0,5g, Salt 0,10g
With this well-known sherry Gelled , with its very characteristic aroma and flavour, we make this sauce in a gelled format to achieve a subtle and elegant pairing. It combines fantastically with products that are bit fattier like those derived from duck, such as foie mi-cuit, terrines or foie mousse.
Sugar, Pedro Ximénez sweet wine 26% (contains SULPHITE), water, lemon juice, gelling agent: pectins and coloring: ammonium SULFITE caramel.
Energy 794kJ/187Kcal, Fat <0,5g, of which, saturates <0,1g, Carbohydrate 46g, of which, sugars 46g, Fibre 1,1g, Protein 0,6g, Salt 0,23g
Single flavour display
12 units x 130 g
6 units x 2 flavours