Foie Gras with Date Purée and PomegranateRoland Bello
In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds—a gorgeous garnet crown—for a burst of sour-sweet juice and a little crunch.
Cooks' notes:
· Brioche can be cut (but not toasted) 1 day ahead and kept in an airtight container at room temperature. · Date purée can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
