Pumpkin, Foie Gras and Baked Apple Espuma
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 1 pumpkin (se), (nutmeg squash), peeled
- 6 tablespoon olive oil
- some salt, (red Maldon Sea Salt)
- some pimento d`Espelette
- 120 g foie ras
- 1 apple
- 1 piece (s) pear (s)
- 80 g suar
- some apple juice
- 30 g butter
- 1 stick cinnamon
- 2 star anise
- 1 vanilla pod (s)
- 10 cardamom pods, green
- 2 carnation (s)
- 4 egg whites
- 1 cup cream
- 3 nitrogen cartridges
Print Recipe
Pin Recipe Instructions
- Pumpkin:
- Cut the pumpkin into bite-sized pieces and fry in olive oil so that it still has a bite.
- Season with piment d`Espelette and smoked maldon salt.
- Foie gras:
- Temper the foie gras in the can in the oven at 40 ° C.
- Espuma:
- Make the caramel from the sugar, deglaze with the apple juice, add butter.
- Peel and core the apple and pear and cook with the spices in the caramel, set aside to cool.
- Now add the cream and egg white, remove the spices and pass everything 3 times through a sieve and pour into a siphon and press on 3 nitrogen cartridges.
- Put a piece of the pumpkin on a loop spoon or a small plate, form lobes from the liver with 2 teaspoons and place on the pumpkin, then put a little espuma on the liver.
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