Foie Gras Banana Split: Chef creates offal dessert at California restaurant

It looks better than it sounds

Click to follow
Indy Lifestyle Online

The classic combination of sweet and savoury has reached its extreme conclusion: offal with dessert.

Chef David Rossi in California has whipped up a foie gras banana split - with the fatty liver infused into a thick vanilla ice cream.

The indulgent dessert has been cooked up at The Ranch restaurant in Anaheim, California, to mark National Sundae Day.

The ice-cream is covered in a house-made chocolate shell, and served on top of strawberry sauce.

It's plated up with peanut crumble, boozy cherries, banana gel, and a vanilla bean sabayon.

It's served on a cross-section of tree, and is remarkably artistic, as well as decadent.

The dish is served on a cross-section of tree (Foodbeast)

The fatty French liver product is created by force-feeding ducks and geese.

Animal rights campaigners and politicians have made calls for a ban on the dish, but EU rules has so far prevented this.

Pressure could increase for a ban once Britain leaves the European Union.

Last year a ban was lifted in California after two years, when a judge determined that the law clashed with federal government regulations.

It is prized more for its texture than its taste: with a smooth, silky melt-in-the-mouth feel, and only a very subtle taste.