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Before starting this Foie Gras Lollipops recipe, make sure you have organised all the necessary ingredients.
Place the gingerbread slices in the oven to dry.
Cut the oven-dried slices into pieces...
... and grind with a food mixer to obtain coarse breadcrumbs.
Spread the mixture on a tray. Set aside.
Cut the foie gras into big cubes. Shape the cubes into balls by rolling each of them between your palms.
Insert a wooden pick in each foie gras ball. Reserve in the fridge.
In a saucepan, pour the castor sugar and a sufficient amount of water...
... to moisten all the sugar.
Bring to a boil...
... to obtain a pale blond caramel.
Add a little amount of red colouring...
... until bright red.
Combine until the colour is homogeneous.
Dip the lollipops in the red caramel.
The base of the stick should be immersed as well.
Remove the lollipop, let the caramel excess drip...
... and place gently on the gingerbread crumbs. Let cool until the caramel has solidified. For a crunchy effect, these foie gras lollipops should be made shortly before serving.
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