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

Salted

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

Note

You can use a variety like Golden Delicious and Lobo since they retain their shape during baking.

Ingredients

Recipe for 12 tapas

For the figs and apples

3 Unit(s)

Cortland apple

30 Ml

Honey

6 Unit(s)

Dry figs

2 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%

Preparation time: 30 min

Preheat your four at 350 °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.