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Foie gras with smoked apples. Recipe by Grégoire Berger – Restaurant l’Ossiano – Dubai

Matfer Bourgeat recette foie gras assiette Terre d'ombre

IngrEdients

Apple confit

10 apples
140g cider + 140g apple juice
4g agar-agar
1 gold leaf
30g sugar

Ossiano-Gregoire-Berger

Peel and cut 10 apples into brunoise.

Ossiano-Gregoire-Berger

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.

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Matfer Bourgeat Gregoire Berger Sauteuse Excellence

Miw well the confit apple preparation to cool.

Ossiano-Gregoire-Berger

Fill Gastroflex ½ spheres with confit. Deep freeze the ½ spheres.

Matfer Bourgeat recette foie gras

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

Mix together all ingredients to obtain a soft crumble mixture.

Ossiano-Gregoire-Berger

Refrigerate for 30 minutes.

Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger

Roll the dough out on a Silpat; cut disks from the dough with an Exoglass cookie cutter.

Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger

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

Season the foie gras with salt and pepper.

Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger

Singe the foie gras with a blow torch.

Ossiano-Gregoire-Berger

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

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-matfer-bourgeat

Bring the mixture to a temperature of 45/48°C (113/118°F).

Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger

Mix with an immersion blender. Strain through an Exoglass strainer.

Ganache piping

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Pipe the frozen ganache in a spiral on the outside of gastroflex ½ sphères.

Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger

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.

Glaze

300g caramel sugar
300g cider
300g fresh apple juice
40g vegetable gelling powder

Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger

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

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

Set on a tray at room temperature and cut 6 mm cubes.

Plating

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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

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

Add the dried apple cubes which look like confit candy.

Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger
Ossiano-Gregoire-Berger

Place the shortbread in the center, then the frozen balls and spiral of ganache.

Ossiano-Gregoire-Berger

Add a thin slice of Granny Smith apple on each spiral and a touch of gold leaf.

Ossiano-Gregoire-Berger

Chef’s Essentials

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