Plaza Athénée Bangkok, A Royal Méridien Hotel
61 Wireless Road (Witthayu), Lumpini, Pathumwan · Bangkok10330 · Thailand  · Phone:
+66 (0) 2650 8800
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Foie Gras, Terrine with Passion Fruit Jellym Ginger Bread Puree and Soft Mango

For 4 servings


Foie gras terrine

250g                    Fresh Foie Gras       

4g                       Salt

2g                       White Pepper                                  

12g                      Port Wine

12g                      Cognac

Passion fruit puree

100g                     Passion fruit puree

20ml                     Water

15g                      Sugar

1g                        Agar (textura)

2pcs.                    Gelatin

Soft Mango

250g                     Fresh mango  

50ml                     Syrup

Ginger bread puree

5g                        Ginger bread  

1g                        Hot water  


20g                      Balsamic reduction   

5g                       Micro green salad    

Cooking Method

1. Foie gras terrine
Keep the foie gras outside for about 3 hours

With a small knife remove the 2 big nerves inside

Season foie gras with salt, white pepper, port wine and cognac, keep the terrine in refrigerator 12 hours before use.

Place the foie gras in a terrine and cook in a water bath over 60º c until the inside of the foie gras reach 54ºc.Use a thermometer to control temperature.

Passion fruit jelly

Boil the water, passion fruit puree and agar agar add the gelatin and let cool down to be able to cut some sticks size about 10X2 cm. Keep in chiller 

Soft mango

Cut small dice of mango, vacuum with some syrup and cook at 75°c for 10 minutes.

4. Presentation

Mix the ginger bread and the hot water to make smooth puree. Cut the foie gras on place with some crispy ginger bread on top arrange  passion fruit jelly and soft mango around.