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Ginger thins with foie gras, caramelized biscuit spread (Speculoos) and lemon zest

Appetisers
Mealtype
00
Hour
15
Min
Easy
Difficulty

Slice the lemon into quarters and remove the flesh. Slice the peel into strips and boil in a sugar and water syrup. Allow to cool down in the syrup. Arrange the foie gras on the Ginger thin. Garnish with some caramelized biscuit spread and the lemon zest.

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Ingredients

  • 4 Ginger thins

  • 4 circles of foie gras

  • 1 tbsp Jules Destrooper caramelised biscuit spread

  • For the zest:

  • 1 lemon

  • 30 g sugar

  • 30 ml water

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Slice the lemon into quarters and remove the flesh. Slice the peel into strips and boil in a sugar and water syrup. Allow to cool down in the syrup. Arrange the foie gras on the Ginger thin. Garnish with some caramelized biscuit spread and the lemon zest.

Cooking step by step