Pistachio Bar for Foie Torchon
250 grams- Pistachio Paste
60 grams- White Chocolate
140 grams- Feuilletine
50 grams- Dried Cranberries
50 grams- Toasted Pistachio
Melt the pistachio paste with the white chocolate using a bain marie (double boiler). Add the remaining ingredients in a robot coupe and process until combined but not too fine. Add to the melted pistachio mixture and combine. Line a quarter sheet pan with an acetate sheet or plastic wrap. Put the pistachio mix in the quarter sheet pan and press with another sheet of acetate. Evenly spread the mix using an offset spatula. Let cool in the refrigerator. Portion into desired size when completely cooled.
Use as base for foie gras torchon.
Chef/Owner of Piperade, San Francisco
Co-owner Clos Pissarra Winery, Catalonia, Spain
Member – Maître Cuisinier de France (Master Chef of France)
Recipient of Chevalier du Merite Agricole (Knight of the Order of Agricultural Merit)