• 1kg of boudin noir cut into 5cm strips
  • 2 pears
  • Zest and juice of 2 oranges
  • 8 leaves of gelatin, softened in cold water
  • 30ml orange blossom water
  • 100g crushed walnut kernels
  • Chutney
  • Lettuce leaves
  • Peel the pears, pare and cut them into 0.5 cm cubes.
  • Pour the orange juice into a saucepan, add the orange zest, pears and enough water to get about 1L of mixture. Cook over low heat for 15 minutes, then add the softened gelatin and orange blossom water.
  • Pan-fry the boudin slices for 3 minutes on each side and pat them dry with paper towels. Line the verrine glasses with fruit compote, then add the boudin slices. Repeat the layering to obtain a marbled effect. Finish with the crushed walnuts. Apply pressure with a weight. Refrigerate overnight. Serve with grilled bread and chutney.
  • The marbled blood sausage can also be served with a few salad leaves.