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Foie Gras, Strawberry and Pistachio Lollipop

Get ready for a truly exceptional culinary journey in our blog of recipes and trends in gastronomy and pastry! On this occasion, we are pleased to present you with an extraordinary creation by the talented chef Martin Lippo: the Foie Gras, Strawberry and Pistachio Lollipop . This lollipop is a symphony of flavors and textures that will leave you in awe.

Foie gras, known for its exquisiteness, is the protagonist of this recipe. Chef Martin Lippo has elevated its flavor and texture even further, transforming it into a true culinary masterpiece. But here comes the surprise: instead of following the traditional path of savory dishes, he has decided to give it a surprising twist, combining the savory with the sweet.

The strawberry topping is the first element that will surprise you. Chef Martin Lippo uses 100% Adamance strawberry puree to create a topping that is simply irresistible. But what makes this topping even more special is the use of Vegetable Gelling Agent, which not only gives it an amazing purity and transparency, but also a sheen that looks like faux spherification. It is a true visual spectacle that will leave you with your mouth open.

But that’s not all. For the perfect finishing touch, pistachios are added. These little green treasures bring a unique crunch and flavor that exceptionally complement the softness of the foie gras and the freshness of the strawberry.

This Foie Gras, Strawberry and Pistachio Lollipop is much more than a simple recipe; it is a gastronomic experience that will transport you to a world of flavors and sensations. The contrast between salty and sweet, the transparency of the strawberry coating and the explosion of flavor from the pistachios make this creation by Martin Lippo a true culinary jewel.

If you are looking to surprise your guests at your next dinner party or just want to experience something new and exciting in the kitchen, you can’t miss this Foie Gras, Strawberry and Pistachio Lollipop .

We guarantee it will be a culinary experience you won’t forget!

Foie Gras, Strawberry and Pistachio Lollipop

Ingredients

Foie Gras
- 250g -
  Fresh foie gras
- 2g -
  Fine salt
- 0,25g -
  Four species
- 10g -
  Porto
Strawberry topping
- 400g -
  Strawberry purée
- 11g - Vegetable gelling agent
Lollipops
- -
  Ground pistachio nuts

Prepared by

Foie Gras
1. Vacuum cook the foie gras with salt and spices for 40 minutes at 63°C.
2. While hot, place in a high speed blender.
3. Add the port. Emulsify. Strain finely.
4. Place in a piping bag. Fill spherical silicone molds with it. Insert lollipop sticks.
5. Freeze at -18°C. Unmold.
Strawberry topping
1. Heat the strawberry puree to 90°C.
2. Add the vegetable gelling agent and mix with a whisk.
Final Assembly
1. Dip the frozen lollipops into the strawberry topping.
2. Top with ground pistachio nuts.
3. Reserve in the refrigerator until serving.