C – Happy Valentine’s week!
If you want to try something crazy expensive, exotic and somewhat illegal … in California. Try making this recipe for your Valentine. It’s a sweet and savory dish that’s super romantic. It’s delicate and decadent at the same time.
Your valentine will flip out to have Foie Gras for dessert!
Especially, if this person is a foodie.
I love how sweet the raspberries were. (Hope you can find some good ones, since they aren’t in season.) We added some sugar to make sure they were sweet.
We combined them with the torchon that we have been saving in the freezer since we last made it. Perfect for a special occasion like this.
The savory torchon was nice and creamy. Perfectly salted. Went really well with the sweet raspberry compote and brioche toast. Delicious.
I wish everyone could have this special treat on Valentine’s Day. It was amazing.
| Valentine’s Week: Torchon with Raspberry Compote |
- 1 Tbsp butter
- ½ inch disk of torchon, cut in half (see recipe link below on how to make it)
- 1 Tbsp sugar
- ½ pint raspberry, divided
- 1 brioche bun
- Balsamic reduction (see recipe link below)
- Edible flowers to garnish
- 2 sprigs chive
- Place ½ raspberries into a sauce pan. Add ¼ cup water and sugar. Cook for 10 minutes.
- Mash up and let thicken.
- Using a 2-inch-round cookie cutter, cut down through the top of the brioche. Cut off the top and bottom. Cut in half to get two 2-inch rounds.
- Place butter into a small saute pan and let melt on medium heat. Place bread in pan and toast until golden brown on both sides. About 1 minute.
- Place a dollop of raspberry compote on each side of the serving plate.
- Place a toast on top of each compote dollop.
- Place a torchon on top of the toast.
- Top with more raspberry compote.
- Cut remaining raspberries into halves.
- Place a few fresh raspberries on the sides of the plate to garnish.
- Drizzle some of the balsamic reduction on the sides.
- Garnish with edible flowers.
- Cross chives over the torchon.
- Serve.
- Enjoy!
Torchon recipe
Balsamic Reduction recipe
If you don’t like this idea of trying to find Foie Gras at the last minute and then making torchon, wait until tomorrow.
See what happens. It might be even more expensive and a lot simpler … maybe.