Foam of Goose Liver with Red Beet

Lightly fry fruit with olive oil in frying pan until a compote is formed. Extinguish with raspberry vinegar. Strain foie gras through a sieve and mix into the warm chicken soup, whisking to make the mixture homogeneous and creamy. Prepare a vessel with ice cubes, place chicken soup in saucepan on top, whisk well. The clear soup will soon turn into a firm and silky cream. Cut beet into thick cubes, make in a thick-bottomed saucepan with lightly salted water for 40 minutes, boil water until only 5 centiliters of liquid is left. Bind with the potato starch. Add Orleans vinegar and make 2-3 min, then keep warm.

Dressing: Divide cooled compote evenly among six dessert bowls. Fill liver foam into piping bags and arrange on top of compote. Pour beet juice over the top.

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