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Foie apple

The rich flavor of pâté is a beautiful counterpoint to the apple.

Ingredients

rillettes
Green food coloring
kappa gelification texturas
Apple purée
Sugar
duck and/or goose liver mousse

Preparation

  1. Filling: In a food processor, mix equal amounts of rillettes and duck and/or goose liver mousse. Blend well until smooth. Pipe into a silicone sphere mold and freeze.
  2. Thaw one liter of apple purée (Boiron) and thin it with a splash of water until it has the consistency of thin yogurt. Add sugar to taste and a drop of green food coloring.
  3. Add 8 grams of kappa (per 1 liter) and bring to a boil while stirring. Pour the warm jelly through a sieve.
  4. Remove the spheres from the freezer and, if desired, trim them to a nice shape. Skewer the spheres on a satay stick and dip them twice in the apple jelly.
  5. Let thaw and finish with a stem and leaf to make it look even more realistic.