Purée the mi-cuit foie in a blender until it is a creamy texture.
Cut the cheese in fine slices using a slicing machine and lay out the slice on a flat surface.
Using a pastry bag, place the foie in the middle of the cheese slice and wrap it up using the same procedure as for traditional cannelloni.
Keep the cannelloni in the fridge and once cool cut then to the desired length.
To finish; season with a few grains of sea salt and serve slightly warmed