Foie apple

Name: Foie apple
Ingredients: rillettes; Green food coloring; kappa gelification texturas; Apple purée; Sugar; duck and/or goose liver mousse

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

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.
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.
Add 8 grams of kappa (per 1 liter) and bring to a boil while stirring. Pour the warm jelly through a sieve.
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.
Let thaw and finish with a stem and leaf to make it look even more realistic.