- 5 Pink Lady® apples
- 2 foie gras
- Fine salt (fleur de sel)
- Fresh-ground pepper
- 4 slices gingerbread, sliced into cubes
- 100 g clarified butter
- 1 litre balsamic vinegar
- Pink Lady® apples
Let’s go !
- 1- Slice the apples into three pieces without peeling them and keep the stem on the top. Core the apple, keeping the slices whole. In a sauté pan, brown the apples with a little bit of clarified butter and finish cooking them in the oven, without overcooking them.
- 2- Cut the foie gras crosswise into 8 foie gras cutlets. Season them, sear them in a frying pan to give a good colour and then drain. Keep the cooking grease to garnish the plates.
- 3- Reduce the litre of balsamic vinegar until it is syrupy. Let cool and set aside. Brown the gingerbread cubes slightly in a frying pan with some butter.
The special touch
On a plate, arrange the Pink Lady® apples and place a slice of foie gras on top, then repeat and secure the layers with a wooden skewer if necessary. Drizzle the balsamic caramel and arrange the gingerbread cubes around the foie gras.
A recipe from Jacques and Laurent Pourcel "Le Jardin des Sens", Montpellier "Maison Blanche", Paris
