Ingredients: 300 grs
. 70 g fresh foie
. creme fraiche
brandy 1 dash salt and pepper 2 sheets of gelatin
neutral
1 glass of Pedro Ximenez dessert
1 tablespoon sugar 4 apples Pippin
20 grs.
sugar cashews
Development.
Pedro Ximenez jelly, heat the wine
amontillado, we take a spoon of sugar and add the gelatin previously hydrated. Stir and threw him into a container.
Caramel Cashew Crunch ,
Heat until sugar liquid, add the cashews to be bathed in caramel and took to cool. After the chop with a knife. Applesauce
,
peel the apples and cook in a small saucepan, add a little water and if the try is acid is added a little sugar. Book.
foam foie, foie
Making in a skillet over high heat, remove and clean any nerves and pass through the rod by adding the creme fraiche. Season and we take a splash of cognac. Go through the bar and get into the trap. We charge the gas. Reserve.
serve: For this Incoming ideally, a small glass bowl to make them look different layers.
With a pastry bag fill the background with the apple sauce. If we siphon
do the same with foie gras mousse. On the foam of foie cast gelatin cubes. In conclusion we drop a few bits of cashews.
Book
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