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Monkfish Liver Cappucino
Serves 6 or more in smaller goblets (aperitives, cocktails, buffets…)
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1 jar Monkfish Liver Truffieres de Rabasse
2 cups (500 ml) whole mil
Celery salt
light cream (for whipped cream)
Decoration : Sprouts or baby salad |
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1. Whip the cream with the monkfish liver. Lightly salt and refrigerate.
2. Place in a small glass such as shot glasses or goblets.
3. Mix evenly 2 tablespoons of monkfish liver and the cream. Do as for a whipped cream. Create your own “cappuccino effect” : Use the whipped cream as you would use foam for Cappuccino and put this monkfish liver whipped cream on top of each gobelets.
4. Sprinkle with celery salt. Serve with a small taste of salad or sprouts.
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