Foie Gras Vegetal

I was inspired by this recipe from France. It uses silken tofu and chestnuts. I have used silken tofu in dips many times. But this is a very exciting twist on Foie Gras. I translated it with google translate. The ingredients will take a little bit of time to get. But I thought I would share my find.

200 grams of silken tofu

60 grams regular tofu 
100 ml cream of soy
100 g of brown sugar
4 c. chestnuts
40 g of sauteed shiitake mushrooms
3 c. water and dissolved white miso to taste
60 ml of Armagnac
2.5 cc agar agar
1/4 teaspoon ground black pepper
1/4 teaspoon of nutmeg ground
1/2 teaspoon of seeds coriander ground
1/8 cc of ground cloves
1/2 teaspoon salt

Preparation: In a food processor crumble the chestnuts and mix with oil, tofu, shiitake and miso. Add spices and salt, mix again. In a saucepan, heat the Armagnac for few minutes. Separately, mix 100 ml of water, the soy cream and agar. Pour over Armagnac and bring to a boil, whisking. Cook for 2 minutes and pour over the first preparation. Mix and divide into bowls, jars or metal circles. Cool Let rest in the fridge Then 1-2 hours. Serve sliced ​​with hot toast, Some fruit, onion confit and figs.