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Panna cotta de foie con compota de higos y manzana
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Ingredients
Compota de higos y manzanas
- 140 g de higos secos blandos
- 200 g de manzanas (peladas, sin pepitas y en trozos)
- 15 g de azúcar moreno
-
25
g de vino de Oporto
or 25 g de vino dulce - 1 pellizco de canela molida
Panna cotta de foie gras
-
50
g de vino de Oporto
or 50 g de vino dulce - 1 anís estrellado
- 150 g de foie gras de pato crudo en trozos
- 200 g de nata (35% de grasa)
- 1 cucharadita de sal
- 2 pellizcos de pimienta molida
- 2 hojas de gelatina
- Nutrition
- per 1 ración
- Calories
- 964 kJ / 231 kcal
- Protein
- 3.05 g
- Carbohydrates
- 98.75 g
- Fat
- 17.01 g
- Fibre
- 2.32 g
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