300 gr dark chicken stock
200 gr fresh foie gras
20 gr SpmH
 
1. Sear the fresh (clean) foie in a pan.
2. Blend it with the brown stock and strain it through a fine sieve.
3. Rectify the salt and mix it with SpmH. Blend to homogenize it perfectly.
4. Load it in a siphon with two capsules and keep it in Noon or Noonie at 65ºC. Serve hot.