Foie Gras Pralines on Pumpkin Chutney

Crème brulée:

Finely blend the foie gras terrine in a hand mixer with the warm poultry stock and alcohol reduction, gradually adding whole eggs and egg yolks. Finally, mix in the whipped cream, fill the quantity into small porcelain molds and poach in a water bath in the oven at 90 °C for one hour. Chill the crème brulée for a few hours.

Foie gras pralines:

Cut the foie gras terrine into small balls of about 15 grams. Grind the pumpernickel and currants very finely in a hand mixer, roll the liver balls in it and then chill them well: Sprinkle the crème brulée with fine brown sugar and gratinate with a gas burner. Twist the pumpkin chutney with a teaspoon into small dumplings and place in the center, place a foie gras praline on each and decorate with chervil leaves and herb flowers.

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