We paired our green banana puree with aero-foie. The foie gras is stabilized with GMS, which allows us to use almost 100% foie gras in this preperation. The foie gras is cleaned and cooked at 50°C for ten minutes. Then it is is melted down, whisked back together and then aerated with an iSi canister. We extruded the foie gras into mason jars and sealed the lids. The mason jars are put in the freezer to set the mousse and then removed when ready to eat. We remove the foie from the jar and let it temper in the refrigerator. The light texture allows the flavor of the foie to quickly coat the palate and deliver the decadent richness of the liver as it melts in your mouth. The other components of the dish round out and temper this indulgence: tamarind yogurt, cilantro stems, garlic chive blossoms, tamarind-chile candy, jalapeno-lime relish and pickled asian pear-apple.
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