Foie gras with morello cherry jelly, like a love appleSavoury recipe
MORELLO CHERRY JELLY
- Frozen fruit purée, sugar added : Morello cherry - 1000 g
- jam gelling - 130 g
- Sugar cane syrup - 100 g
- Gelatine (sheet) - 5 g
Boil Morello cherry puree with sugar cane syrup.Add the jam sugar, return to a boil then add the softened gelatine leaves softened in cold water and dried.Strainand set aside to chill (to reheat the jelly, put in a pan, bring to slight boiland then let sit, glaze at +/- 50° C).
In this step
Makearound 12 g of little foie gras balls and stick a toothpick in each.
Dependingon your needs, glaze balls in melted and room-temperature jelly at +/- 50°C twotimes.
Placeon bed of grilled, chopped almonds, let absorb.
Atserving time, decorate the plate with grilled, chopped almonds, then place thelove apples.