Name: Foie Gras Semifreddo, Heritage Beets, Liquorice, Pumpernickel
Yield: Serves 1
Ingredients: Marigold petals, as needed; A selection of nasturtium leaves; Edible pansies; 2 pumpernickel bread slices, very thin; Selection of heritage baby beetroots; 1 large red beetroot, diced; 4 sticks frozen foie gras parfait; 1 large red beetroot, juiced; 2 tbsp olive oil; 1 tsp liquorice compound; Sprig of thyme; Salt and pepper, to taste; Salt, to taste; 1 tsp balsamic vinegar; 1 tsp sugar; Liquorice root flavoured tapioca maltodextrin; Olive oil, as needed

Pumpernickel Crisps

Bake the bread between two baking sheets in the oven at 170°C for approximately 8 minutes. Allow to cool.

Liquorice Oil

Combine the compound with the olive oil and mix well.

Beetroot Purée

Cook

Foie Gras Semifreddo, Heritage Beets, Liquorice, Pumpernickel

Ingredients

Pumpernickel Crisps

Method

Pumpernickel Crisps

Liquorice Oil

Beetroot Purée

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