4 people
For the caramelised apple rings
1 apple (Basque variety Errezila)
For the kefir and foie filling
200 g fresh foie gras
55 g cream cheese
45 g kefir
1 tablespoon virgin olive oil
salt
black pepper
powdered ginger
liquorice powder
For the atomised fruits
2 raspberries
2 blackberries
grapefruit segments, membrane removed
orange segments, membrane removed
liquid nitrogen
In addition
chopped chives
sugar
virgin olive oil
For the caramelised apple rings
Peel and slice the apple horizontally into slices 1.5 cm thick. Remove the apple core with a round pastry cutter to get a hole 2 cm in diameter. Bake the rings at 175°C for 2 minutes. Set aside.
For the kefir and foie filling
Dice the foie gras and sauté it. Leave to stand for 5 minutes and crush it with the cream cheese, kefir, and oil. Season with salt and pepper and add a pinch of ginger and liquorice. Set aside.
For the atomised fruits
Place the ingredients in the liquid nitrogen. Once they are hardened, beat them with care so that they break in small particles (‘atoms’). Store in the freezer until used.
Pour a tablespoon of filling onto each apple slice. Sprinkle a pinch of sugar over them and caramelise slightly using a torch. Spread the atomized fruits, chopped chives and olive oil around them.