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Caramelized fig and apples in verrine, foie gras and calvados espuma

Tapas, Salted

Mini-glass jars of dried figs and diced Cortland apples with a foie gras, Calvados and cider espuma made with a siphon.

Ingredients

Recipe for 8 tapas

For the figs and apples

2 Unit(s)
Cortland apple
15 Ml
Honey
4 Unit(s)
Dry figs
1 Unit(s)
Shallot
40 Gr
Pistachios

For the foie gras espuma

1 Unit(s)
Shallot
100 Gr
Foie gras
50 Ml
Calvados
200 Ml
Apple cider
250 Ml
Cream 35%
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 350.00 °F

  • General preparation
    Peel and cut the apples into small cubes. Finely chop the figs. Finely chop the shallots. Cut the foie gras into cubes.
  • For the apples and figs preparation
    In a hot pan, drizzle some olive oil and sweat the shallot. Add in the apple dice and cook a few minutes. Season with salt and pepper and add the figs. Reduce the heat and add the honey. Cook a few seconds and take off the heat. Let it cool down completely.
  • For the foie gras espuma preparation
    In a small pan, drizzle with olive oil and fry the shallots seconds. Add the pieces of foie gras and cook for a few seconds. Add the cider and simmer a few minutes. Add the cream. Salt and pepper to taste and simmer again for a few minutes. Mix everything with a whisk. Finally, strain the resulting liquid with a colander. Transfer to a siphon and add the gaz.
  • Dressing your verrines
    Place a small amount of apple mixture in the bottom of each glass and then a few pieces of pistachio. Finally drop a little bit of espuma on top with the siphon. Serve warm.
You can use a variety like Golden Delicious and Lobo since they retain their shape during baking.

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