Sushi dessert pizza with foie gras and kiwi from Geneviève Everell Recipe

Name: Sushi dessert pizza with foie gras and kiwi from Geneviève Everell
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 2 pizzas sushis (8 bouchées)
Ingredients: 500 mL (2 cups) cooked sushi dessert rice (see recipe on page 5); ½ package (160 g) tempura flour; 150 mL (²/³ cup) water; 125 mL (½ cup) Graham wafer crumbs; 5 mL (1 tsp.) fleur de sel; 8 1-cm (¼-cm) slices Au Pied de Cochon parfait of duck foie gras with maple syrup; 2 peeled kiwis, one cut into 8 rounds and the second one diced; 4 strawberries, finely diced; 125 mL (½ cup) maple syrup

Ingredients

500 mL (2 cups) cooked sushi dessert rice (see recipe on page 5)
½ package (160 g) tempura flour
150 mL (²/³ cup) water
125 mL (½ cup) Graham wafer crumbs
5 mL (1 tsp.) fleur de sel
8 1-cm (¼-cm) slices Au Pied de Cochon parfait of duck foie gras with maple syrup
2 peeled kiwis, one cut into 8 rounds and the second one diced
4 strawberries, finely diced
125 mL (½ cup) maple syrup

	PREP TIME 20m	COOK TIME 3m	TOTAL TIME 23m
YIELD 2 pizzas sushis (8 bouchées)

Instructions

Make the sushi dessert pizza base.
Whisk together the tempura flour and water until texture is smooth like thick pancake batter.
Dip sushi pizzas with tempura batter and then in the Graham wafer crumbs.
Fry pizzas in hot oil or a deep fryer at 180°C (350°F) for 2 or 3 minutes or until golden and crispy.
Let excess oil drip off, place them on paper towel, and lightly salt with fleur de sel.
Cut each sushi pizza in 4 and top each piece with a slice of foie gras and a kiwi round.
Sprinkle with diced kiwis and strawberries, sprinkle with Graham wafer crumbs, and drizzle with maple syrup.
Serve immediately.