![Matfer Bourgeat recette foie gras assiette Terre d'ombre](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-00.jpg)
Ingrédients
Apple confit
10 apples
140g cider + 140g apple juice
4g agar-agar
1 gold leaf
30g sugar
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-01-2.jpg)
Peel and cut 10 apples into brunoise.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-02-2.jpg)
Make a caramel with the sugar and deglaze with the cider and apple juice. Confit the apples, add the agar-agar and boil for 15 seconds.
![Ossiano-Gregoire-Berger-](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-04-1.jpg)
![Matfer Bourgeat Gregoire Berger Sauteuse Excellence](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-03-2.jpg)
Miw well the confit apple preparation to cool.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-05-1.jpg)
Fill Gastroflex ½ spheres with confit. Deep freeze the ½ spheres.
![Matfer Bourgeat recette foie gras](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-06-2.jpg)
Optional: (Set aside about 20 apple cubes and dry for 3 hours at 60°C (140°F) to make confit apple candies)
Shortbread
270g butter 82%
230g rice flour
6g sea salt
130g cornstarch
300g ground almonds
2g ground cinnamon
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-07-1.jpg)
Mix together all ingredients to obtain a soft crumble mixture.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-08-3.jpg)
Refrigerate for 30 minutes.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-10-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-11-1.jpg)
Roll the dough out on a Silpat; cut disks from the dough with an Exoglass cookie cutter.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-12-2.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-13-1.jpg)
Turn upside down on a ½ sphere Gastroflex tray of the same dimension and bake in a convection oven at 140 °C (285°F) for 10 minutes.
Ganache
1kg raw foie gras
225g cream
15g black pepper
15g sugar
7,5g salt
9,5 gelatin leaves
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-14-1.jpg)
Season the foie gras with salt and pepper.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-15-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-16-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-17-1.jpg)
Singe the foie gras with a blow torch.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-18-1.jpg)
Cut large pieces of foie gras, place in a sous-vide bag and cook at 54 °C (129°F) for 30 minutes.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-19-1.jpg)
Heat the cream, sugar and salt Add the well squeezed bloomed gelatin leaves. Add the cooked and cooled sous-vide foie gras.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-20-1.jpg)
Bring the mixture to a temperature of 45/48°C (113/118°F).
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-21-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-22-1.jpg)
Mix with an immersion blender. Strain through an Exoglass strainer.
Ganache piping
![Ossiano-Gregoire-Berger-23](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-23-2.jpg)
Then fill the ½ spheres of the same size with the ganache. Cover each ½ sphere with a disk of baked shortbread cut with a cookie cutter.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-25-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-24-1.jpg)
Remplir ensuite des ½ sphères de même taille avec la ganache. Couvrir chaque ½ sphère d’un disque de Shortbread cuit découpé à l’emporte-pièce.
Glaze
300g caramel sugar
300g cider
300g fresh apple juice
40g vegetable gelling powder
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-26-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-27-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-28-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-29-1.jpg)
Bring all liquids to a boil. Add the vegetable gelling powder. Dip the balls in the glaze.
Cider jelly (decoration)
350g non-alcoholic cider
150g lemon juice
30g sugar
60g glucose
1 vanilla bean
8g pectin X-52
150g sugar
2g citric acid
6 gelatin leaves
Bring all the liquids to a boil. Mix together the pectin and sugar and add to the mixture.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-30-1.jpg)
Keep aside a small amount of the mixture to use as dots when plating. Add the citric acid and well squeezed bloomed gelatin leaves.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-31-1.jpg)
Set on a tray at room temperature and cut 6 mm cubes.
Plating
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-32-1.jpg)
Lightly scrape the base of the shortbread disks for a stable base. Spread toasted bread crumbs in the center of the plate using a stencil. You will find a taste that is beautifully paired with the foie gras.
![Matfer Bourgeat recette tourbillon assiette terre](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-33-2.jpg)
Make small dots with the cooled cider jelly and mix with a little gold leaf as well as the small cubes of set cider jelly.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-34-1.jpg)
Add the dried apple cubes which look like confit candy.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-40-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-35-1.jpg)
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-36.jpg)
Place the shortbread in the center, then the frozen balls and spiral of ganache.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-37-1.jpg)
Add a thin slice of Granny Smith apple on each spiral and a touch of gold leaf.
![Ossiano-Gregoire-Berger](https://blog.matferbourgeat.com/wp-content/uploads/2019/05/Ossiano-Gregoire-Berger-38-1.jpg)
RECETTE DE LA TARTE AUX POMMES PAR CÉDRIC GROLET
Réalisez la tarte aux pommes de Cédric GROLET, quand beauté rime avec simplicité
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