120g foie gras
1 sprig of thyme
12 kinomi (young sansho leaves)
12 sansho peppercorns
1 — CANDIED LEMON
Remove the pulp from the lemons and cut the lemon peels into long, thin triangles. Bring the water and lemon peels to a boil in a small pan. Drain the water and repeat with fresh cold water another four times. Add 300ml of water, 300g of sugar and a sprig of thyme to the lemon peels. Simmer on a low heat until the lemon peels become soft.
2 — LEMON CONFITURE
Add sugar to half of the lemon pulp and simmer on low heat for approximately 30 minutes. Blend this in a mixer until it becomes a smooth purée. Chill in the fridge for 30 minutes until the pectin in the lemon thickens the purée.
3 — TOMATO CONSOMMÉ RISOTTO
Blend the tomatoes in a mixer and strain until the consommé is clear. Cook rice in a rice cooker and combine it with the tomato consommé. Lightly simmer to thicken into a risotto.
FINISHING & SERVING INSTRUCTIONS
Sprinkle the kinomi and sansho peppercorns and place the foie gras on top of the risotto. Place a quenelle of lemon confiture on top. Finally, garnish with the candied lemon strips and serve.
This recipe maximises the depth and complexity of Krug Rosé 27ème Édition, as the foie gras and tomato consommé both contrast and echo its structure and spice.
Margotto e Baciare
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.