Cranberry and almond foie gras truffles

Cranberry and almond foie gras truffles

Cranberry and almond foie gras truffles

Ingredients

1 jar (120 g/1/4 lb) Labeyrie whole duck foie gras
24 to 32 Compliments Cranberries, Dried and Sweetened
60 ml (1/4 cup) powdered almonds
15 ml (1 tbsp.) pumpkin pie spice mixture
12 to 16 Sensations by Compliments Sweet & Savoury Cranberry And Lemon Mini Crisps

Directions

Use a spoon to scoop out about 7.5 mL (1 1/2 tsp.) of foie gras per truffle and insert a dried cranberry into each spoonful. Hand-roll each truffle into a ball and then place on a parchment-lined baking sheet. Refrigerate about 10 minutes.
In the meantime, mix together the almond powder and spice mixture in a small bowl.
Roll the truffles in the mixture until well coated.
Serve each one on a mini crisp, garnished with a dried cranberry.