Caramelized fig and apples in verrine, foie gras and calvados espuma
Mini-glass jars of dried figs and diced Cortland apples with a foie gras, Calvados and cider espuma made with a siphon.
IngredientsRecipe for 8 tapas
For the figs and apples
For the foie gras espuma
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 350 °F
- General preparationPeel 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 preparationIn 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 preparationIn 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 verrinesPlace 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.