Crispy cones with foie gras and fig jam, parsnips and beetroot

This is an ideal and quick entry to prepare for the holidays with crispy cones with foie gras and fig jam Granny, lamb's lettuce, parsnips and beets.

Preparation time : 15 min
Cooking time : 10 to 15 min

Ingredients for 4 people:

  • 12 sheets of bricks
  • 250g Seared foie gras
  • Figs fresh
  • 12 ie curved coffee Bonne Maman jam figs
  • A bag of chews
  • A beautiful beet very red
  • 1 parsnip
  • butter
  • Hazelnut oil
  • Balsamic vinegar
  • Aluminum or stainless steel cone paper
  • Paper towels

Crispy cones with foie gras and fig jam, mash, parsnips and beetroot


  • Preheat oven to 180 degrees (gas mark 6)
  • Cut the filo sheets into 4 triangles.
  • Brush with butter and roll the horn.
  • Improvise cones with aluminum foil if you do not have one real.
  • Colour oven 10min at 180 ° C.

Gently remove the aluminum cone and let cool on paper towels.

The filling:

Fill the cones only a few minutes before serving for the leaves of bricks is not soggy and remain crisp.

  • Cut the foie gras into small cubes.
  • Cut the figs into small pieces 8 or 12.
  • Dip the pieces of fig and foie gras in the fig jam Bonne Maman.
  • Sauté a few minutes in a hot dry pan. Place in the horn.

Add some figs jam on top.

Malignant Council about foie gras and fig jam recipe

Serve with a mixed salad, lamb's lettuce, thin slices of parsnip and beautiful pieces of beet.

Season with hazelnut oil and balsamic vinegar.