Iphone Faceplate Cover Fox Racing

Easter Meal "Opera de foie gras"














To begin the Easter meal this year, I propose an Opera foie gras with apricot chutney mellow. I used a cookie
reversed very common in pastries and delivers a supple texture with cocoa nibs for bitterness and pistachios to the crunch. On top
applesauce is there just to break the bitterness and acidity of the chutney so do not use apples that have too much taste.













Opera foie gras

To 8 to 10 people
Chutney
dried apricots 10 g butter
1 / 2 onion
10g caster sugar 50 ml
cider vinegar
125 g of sweet apricots
250 ml of water
Biscuit pistachio, cacao
75 g white
50 g
yolks 100 g flour
20 g of pistachio oil
10 g of crushed pistachios
10 g of cocoa nibs
The rest
two beautiful apples
150 g Foie gras
100 ml of apple juice
1 / 4 teaspoon of agar

Beat the egg whites until stiff. Stir yolks with a slotted spoon to avoid breaking the whites. Then sift the flour, oil and pistachio nibs. Pour the mixture over a half-sheet pan well greased or covered with parchment paper because it fits well. Bake at 170 degrees for 7-8 minutes.

Meanwhile cut the apricots into small pieces. Finely chop the onion half and measure the required quantities of sugar, vinegar and water. In a saucepan
Melt the butter and sweat the chopped onion. Add powdered sugar. Caramelize and then deglaze with the vinegar. Add chopped apricots. Stir and add cold water. Cook slowly and reduce to the consistency of confiture.Gouter to check acidity. If the taste of this vinegar is too add some sugar and continue cooking. Cool.

Peel apples, cut into pieces and stew in a covered saucepan over low heat without fat. Possibly just put a little water at the beginning of cooking. Cool.

When all items are returned to temperature room to put the pieces of apples in the bowl of a mixer. Pour apple juice and agar-agar in a small saucepan, bring to a boil and simmer for 1 minute. Then pour in 3 tablespoons apricot confit and stir quickly before pouring the rest of the apples and juice in blender and mix well.

It only remains to perform the installation:
Cut 2 pieces of cake to the desired shape.
Place biscuit bottom of the circle, square or other shapes to choose from, the softened cover of foie gras with a fork to distribute evenly, cover with chutney, place the second piece of biscuit and applesauce.
Keep refrigerated until time of tasting.

At mealtime













Turn the Opera. Heat a knife and smooth the top layer to obtain a nearly smooth.
Garnish with cocoa nibs and crushed pistachios.
Cut into slices or cubes as it is served in appetizer or starter.

* If you do not frame or circle, take a flexible cardboard stapled into a circle and then covered completely with the least possible folds of foil.
For the stripping it remains only cut one side.