Serves 4



500g fresh goose liver

6 large unshelled scampi

500g passion fruit puree

50g sugar

50g glucose

2g of vegetable gelatin

10g ginger


Extra virgin olive oil

Fleur de sel

20g salmon eggs



Cut the foie gras into 4 equal pieces of about 60 grams each.

Clean the liver and marinate with a little 'of brandy and salt. Seal with a sheet of aluminum foil and bake at 65°C for 35 minutes, and let cool. Marinate 2 scampi with ginger juice, salt and extra virgin olive oil, and the liver, chopping into 1cm-thick slices. Garnished with salmon roe.

For the passion fruit sorbet, mix 300g passion fruit puree with the sugar and glucose and put into an ice cream maker.

For the sauce, add the vegetable gelatin to 200 grams of puree garnished with passion fruit seeds.

Rapidly cook the slices of goose liver, and take off the heat. In another pan cook the scampi with a little olive extra virgin olive oil.

To serve place a scampi on a slice of goose liver with fleur de sel.


Find out more about Chef Trovato here.