The creations of great chefs



  • Difficulty easy
  • Preparation 30 minutes
  • Tipology appetizer
  • Portions 4


  • For the foie gras cream:
  • 700 g of foie gras cut into pieces and without nerves
  • 200 g of cream
  • 60 g of rice flour
  • 400 g of Vin Santo
  • For the golden courgettes:
  • 4 courgettes from the garden
  • 00 flour or rice flour to taste
  • 1 organic egg
  • Black pepper to taste
  • 23 kt Edible Gold Chef leaf


Photo and recipe have the only purpose of presenting the product(*).

Foie gras cream:

Reduce the Vin Santo to half and let it cool. Put half of all of the ingredients in the Thermomix, set the temperature to 90°C speed 2. After 15 minutes, blend at full speed for 30 seconds to mix well. Use a chinois to strain and cool down in the blast chiller.

For the golden courgettes

Cut the courgettes into long slices, 3/5 mm thick. Dip the slices in the beaten egg with flour and fry them quickly in a pan with plenty of oil.

Place the courgettes on the cream of foie gras, add a sprinkling of ground black pepper and decorate by gently applying a 5×5 cm Gold Chef leaf on the surface of the courgettes.