Chestnut Soup, Foie Gras, Puffed Wheat, Pine Nuts and Pickled Raisins


Preparation info

  • Difficulty


  • Serves


Appears in


By Brent Savage

Published 2010

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Place the puffed wheat, pine nuts and pickled raisins to one side of 6 bowls. Take the parfaits out of the fridge. To remove the parfaits, remove the plastic wrap and tape, then use the protruding acetate to carefully pull them out of the moulds โ€” the acetate will naturally uncurl from around the parfaits. Use the acetate to transfer the parfaits to lie on top of the puffed wheat. Garnish with the dehydrated capers and flowers. Fill the other half of the bowls with the chestnut soup.

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