Praline of Foie Gras on Raspberry Sparkling Wine Jelly

Preheat oven/hot air and cook: 100 °C Cooking time: 50 min.

Preparation of raspberry jelly:

Heat the grape juice with the raspberries. Squeeze the gelatine well, soaked according to the package instructions, and let it melt in the hot raspberry mixture.

Strain through a fine hair sieve into a small baking bowl. Slowly pour in the sparkling wine from the side of the baking bowl and stir gently. Cover and place in the refrigerator to set in about 5 hours. Turn out onto a work surface lined with plastic wrap and cut into very fine cubes. Preparation Poultry Liver Praline :

Skin the liver and pull out the veins cleanly. Chop the liver a little and finely grind it together with the eggs in an electric hand mixer. Then pass through a sieve and mix again with a hand blender. Gradually add the warm clarified butter.

Season with pickling salt, salt and pepper, add port wine and cognac and season. Cut the bacon into very thin slices and spread them in a baking dish (1/2 l capacity) so that the bacon slices overlap by a quarter. Pour the liver mixture into it and close it with the overlapping bacon sides. Decorate with bay leaf and thyme and cover with aluminum foil.

Fill the broiler or possibly glass pan of the oven about 2 cm high with hot water and preheat the oven to 100 °C. Place the casserole dish inside and cook for about 5

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