500gfresh goose liver
6 large unshelled scampi
500g passion fruit puree
2gof vegetable gelatin
Extra virgin olive oil
Fleur de sel
Cut the foie gras into 4 equal pieces of about 60 gramseach.
Clean the liver andmarinatewith a little ‘of brandy and salt.Sealwith a sheet of aluminum foil and bake at 65°Cfor 35 minutes, and let cool. Marinate 2 scampiwith 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 glucoseand put into an ice cream maker.
For the sauce, add the vegetable gelatin to 200 grams of puree garnished with passion fruit seeds.
Rapidly cookthe slices of goose liver, and take off the heat.Inanother pan cook the scampiwith a little olive extra virgin olive oil.
To serve place a scampi on aslice of goose liver with fleur de sel.
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