--- title: Foie gras marbled with cocoa, passion fruit jelly & chocolate ganache description: Découvrez Le Tekito Berry, un délicieux cocktail accompagné de nos Perles de Saveurs Yuzu. image: https://www.perlesdesaveurs.com/hubfs/foie-gras-sphere-caramel350x350.jpg --- Découvrir nos produits [![logo-perles-de-saveurs-blanc](https://www.perlesdesaveurs.com/hubfs/logo-perles-de-saveurs-blanc.svg) ![logo-perles-de-saveurs-darl](https://www.perlesdesaveurs.com/hubfs/logo-perles-de-saveurs-darl.svg)](https://www.perlesdesaveurs.com/en/) - [Our solutions for you](https://www.perlesdesaveurs.com/en/nos-solutions-pour-vous) - [Our products](https://www.perlesdesaveurs.com/en/catalogue) - [Our recipes](https://www.perlesdesaveurs.com/en/nos-recettes) - [Our history](https://www.perlesdesaveurs.com/en/notre-histoire) - [Contact](https://www.perlesdesaveurs.com/en/contact) - [English](https://www.perlesdesaveurs.com/en/catalogue/recipe-foie-gras-marbled-with-cocoa-passion-fruit-jelly-and-chocolate-ganache) - [Français](https://www.perlesdesaveurs.com/catalogue/recette-foie-gras-marbré-cacao-gelée-de-passion-ganache-chocolat) En starters # Foie gras marbled with cocoa, passion fruit jelly and chocolate ganache Salted butter caramel Spheres ![couvert](https://www.perlesdesaveurs.com/hubfs/couvert.svg) 4 pers ![clock\_9053136](https://www.perlesdesaveurs.com/hubfs/clock_9053136.svg) 1 h Share the recipe ![foie-gras-sphere-caramel750x680](https://www.perlesdesaveurs.com/hs-fs/hubfs/foie-gras-sphere-caramel750x680.jpg?height=680&name=foie-gras-sphere-caramel750x680.jpg) LIST OF INGREDIENTS Foie gras 500 to 600 g lobe of foie gras 30 g cocoa 10 cl Pineau des Charentes 7 g table salt 1 g pepper Passion fruit coulis 1/2 litre passion fruit juice 2 passion fruits 6 gelatine leaves Chocolate ganache 100 g dark chocolate 100 g double cream 10 g honey Espelette chilli pepper Presentation 150 g chopped pistachios 150 g chopped hazelnuts Salted butter caramel Spheres Shiso shoots Step 1 To prepare the foie gras Season the foie gras with Pineau, salt and pepper and marinate for 2 hours. Wrap in cling film and cook to 57°C through the core on the probe. When cold, spread the foie gras on a sheet and sprinkle with cocoa powder using a fine sieve. Place in a small rectangular pastry frame with film on top and bottom, press and leave to rest for 24 h. Step 2 To prepare the passion fruit coulis Soften gelatine in water. Heat the passion fruit juice, add the gelatine and fruit pulp. Pour the mixture into the bottom of the plates and leave to set. Step 3 Préparation de la ganache Heat the cream and honey and pour over the chocolate. Add the Espelette pepper and stir. Fill a piping bag with the mixture and set aside. Step 4 Presentation Cut fingers of foie gras and coat with the hazelnut and pistachio crumb mixture. Arrange them in the centre of the plates. Decorate with a few dots of ganache, some shiso shoots and two salted butter caramel Spheres. 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