- 2 mangos
- 300 gr. fresh foie
- 600 ml. of meat or vegetable stock
- 100 ml. cream
- Dark chocolate
- 1 siphon
- 1 N20 cartridge (Nitrogen)
- For the foam, firsst heat the stock, add the foie gras and cream and blend well. Add a pinch of salt. Pour into the siphon and charge with N20 cartridge.
- Cut the mango into sticks and grill on a flat top grill. Season with salt and pepper. Lay out on serving dish.
- Top with foie gras foam and chopped pistachios and grated chocolate. And a few flakes of salt.