Foie Gras Snow

Recipe by Les Mets Chai

Chef Hugo Mar­ie’s words: “I was­n’t very used to cook­ing with Pommeau de Normandie. The res­ult is con­vin­cing. It per­fectly adds sweet­ness and fla­vor to the recipe.”

ingredients

1 lobe of 500g of frozen raw foie gras
2 Granny Smith apples
50cl of Pommeau de Normandie
300g of sugar
100g of walnuts

Source

Les Mets Chai

Take two slices from the foie gras lobe, each weigh­ing around 100g. Sear them in a hot pan, turn­ing to sear on both sides.

Cut the two cooked foie gras slices into cubes.

Make car­a­mel by melt­ing sug­ar with Pommeau de Normandie. Let the Pommeau moisten the sug­ar until it forms a golden caramel.

Dice the apples. Add half of the diced apples to the car­a­mel, reserving the oth­er half for plat­ing. Allow the apples to sim­mer in the car­a­mel until plating.

Plate the diced apples with car­a­mel in a shal­low dish.

Add the foie gras cubes and wal­nuts on top of the car­a­mel­ized apples.

Grate the remain­ing frozen foie gras lobe over the dish until it cov­ers the surface.

Sea­son with 2 turns of a pep­per mill and fleur de sel.

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