Soup in a hot-air balloon

1. Preparing the broth :
Place peppercorns in a saucepan
Pour the ready-to-use Pure Poultry Bouillon into the saucepan (1 L).
Add 2-3 zests of lemon, pieces of ginger and a clove of garlic.
Add a dash of cream
Simmer over low heat to reduce.
2. Preparing the quenelle :
Take the chicken pieces, de-seed and chop.
Chop the cebette, coriander, ginger and black sesame seeds, season with salt and pepper and add a dash of cream.
Mix together and form a quenelle
Make a quenelle and poach for a few seconds in the stock (do not cook all the way through).
3. Prepare the vegetables:
Chop carrots, zucchini and celery
Cook in an English style
4. Presentation:
Place foie gras, quenelle, prawns and vegetables in a dish, add stock and season.
Brown the edges of the puff pastry and add to the dish, sealing the edges.
Add oil and sesame seeds to the puff pastry
Bake for 15 minutes at 180°C
5. Tasting:
Cut out the puff pastry and enjoy the soup.