Sie sind auf Seite 1von 3

Foie wrapped in sour apple, with macadamia nut sauce and

beetroot biscuits

INGREDIENTS 4 PAX:

FOR THE FOIE:

400 gr Foie

500 gr Green apple puree

180 gr Liquid glucose

10 gr Gelatin

50 cc Red Port

10 cc Brandy

Salt and pepper

FOR THE BEETROOT BISCUIT:

105 gr Beetroot puree

170 gr Egg whites

105 gr Almond flour

105 gr Egg yolks

105 gr Sugar
20 gr Wheat flour

3 und Siphon pumps to help rise

FOR THE MACADAMIA NUTS SAUCE:

100 gr. Macadamia nuts

50 cl Mineral water

Salt

FOR THE GREEN APPLE CAVIAR:

500 gr Green apple juice

5 gr Algae

4 gr Gelatin

1 lit Sunflower oil

Ice

PREPARATION:

FOR THE FOIE:

We mix part of the applesauce with the glucose and gelatine. Allow it to rise at 65º. Stretch it
thinly onto a plate lined with film and then leave to cool.

We allow the foie to cool and add the port, the brandy and the salt and the pepper. Then with
film paper we make some curls of the desired thickness, puncture them so that there are no
air pockets and allow to cool.

Once the gelatine has set we remove the film from the curl and wrap the gelatine around the
foie. freeze the curl and cut moments before serving.

FOR THE BEETROOT BISCUIT:

We mix all the ingredients in the thermomixer on maximum power, until you get a fine cream.
We put it through a fine sieve and fill the siphon. After three gas charges it is put to one side
and left. Just before serving we put a third of it into a disposable plastic cup. The foamy
beetroot cream we then microwave for 30 seconds, leave to rest a few minutes, unmould and
serve.

FOR THE MACADAMIA SAUCE:

Mix the nuts, water and salt in the thermomixer on maximum power to get a thick cream. We
put it through a fine strainer. Leave it to sit until the time to serve.

FOR THE GREEN APPLE CAVIAR:

Blend the green apples to get half a litre. We then mix it with algae agar in the blender for one
minute. We bring to a boil and remove from heat. Next, we incorporate the melted gelatine.
We strain to remove any lumps and serve in a bottle or a syringe. We also put the sunflower oil
in a container and put it on ice, as the oil must be very cold. We then put apple drops into the
oil. The drops should solidify and form small bubbles or caviar. We strain the liquid and leave
until the moment of serving

FINAL PRESENTATION:

On a plate we place the macadamia sauce, the foie and the caviar. Then with a fine grater we
grate nuts on top. We add the biscuit pieces, decorate and it is ready to serve.