Summary

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

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Instructions

1. Pumpkin:
2. Cut the pumpkin into bite-sized pieces and fry in olive oil so that it still has a bite.
3. Season with piment d`Espelette and smoked maldon salt.
4. Foie gras:
5. Temper the foie gras in the can in the oven at 40 ° C.
6. Espuma:
7. Make the caramel from the sugar, deglaze with the apple juice, add butter.
8. Peel and core the apple and pear and cook with the spices in the caramel, set aside to cool.
9. 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.
10. 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.