Ingredients
- 1 small jar mango chutney
- 60g semi-cooked foie gras
- 125ml full cream
- 1 egg
- salt
- pepper
Preheat oven to 100°.
Pour liquid cream, foie gras, egg and seasoning into blender. Blend on blender setting until smooth.
Place a teaspoon of mango chutney in the bottom of the verrines. Fill with the blended mixture.
Bake for 25 minutes. Check for doneness.
Leave to cool and place in the fridge.
Just before serving, add a few drops of balsamic velvet to the top of the verrines.
