Foie gras lollipops

1. Finely chop the hazelnuts. Place the foie gras between 2 large sheets of parchment paper and roll it out with a pin into a rectangular thin layer. Sprinkle the entire surface with crushed hazelnuts and lightly press to insert the hazelnuts into the foie gras. Place in the fridge.

2. Put the gelatine sheets to soften in cold water. Pour the wine into a pan, pepper and bring to a boil. Squeeze the gelatine carefully your hands and off the heat add them to the white wine while whisking.

3.  Cut the foie gras with hazelnuts into regular strips. Roll them up and thread on small wooden skewers. Dip them quickly in the wine and prick into a a styrofoam board.

4. Sprinkle the foie gras lollipops with paprika and place at least 1 hour in the fridge before serving.

Photo credit: Sucré Salé