I’ve dressed up flagrantedelicia with a pinch of salt…
Spice bread with apple and foie
Serves 6 to 8
1 spice bread (see recipe here)
6 Granny Smith apples
1 fresh foie
Pink salt and pepper
100 ml port wine
50 ml Brandy
Extra virgin olive oil
Brown sugar to burn
Make the spice bread and keep it wrapped in cling film in the refrigerator.
Preheat the oven to 90 ° C.
Clean the foie of all veins and marinate with Brandy and Port wine for 3 hours.
Place the foie on a tray with holes and season with salt and pepper.
Bake for about 4 minutes.
Let the foie cool down and put into a rectangular lined with cling film.
Preheat oven to 160 º C.
Cover 3 apples with foil and place them into the oven until baked.
Let the apples cool down, remove the pulp and emulsify with a little olive oil.
Mix equal parts water and sugar and bring to boil until sugar dissolves.
Cut thin slices of apple using a mandoline.
Completely cover the slices with the syrup until they are soft and flexible.
Cut the apple in small dices.
Mix 3 parts oil to one part balsamic vinegar.
Cut a slice of the spice bread forming a rectangle.
Place a slice of foie on top and cover with the overlapping apple slices.
Spread brown sugar over the apple and caramelize with a blowtorch.
Serve on the apple puree, apple vinaigrette, balsamic reduction and germinated onion.
The flower that is coupled in fruit
Makes 50 (3 cm each):
200 g marzipan
200 g butter, softened
200 g sugar
5 eggs (255 g)
85 g cake flour
230 g marzipan
400 g apricots
120 g sugar
½ vanilla bean
Peel, crush and pit the apricots.
Mix the apricot puree, sugar and vanilla bean in half in an open pan.
Bring to simmer, keeping a slow boil and reduce until you reach the desired texture (15, 20 minutes).
Close the jars and turn them with the lid down to create a vacuum for 15-20 minutes.
Pour the jam into jars with screw sterile, turning them with the lid down for 30 minutes to create a vacuum.
To sterilize the jars just get them directly from the dish washer or plunge them into boiling water for 10 minutes.
Preheat oven to 190 º C.
Grease and line with parchment paper tray of a 34 X 44 cm.
Combine the marzipan with the butter and sugar until fluffy (10 minutes).
Mix the eggs, one by one, until the previous one is completely incorporated.
Gently fold in the flour.
Bake for about 20 minutes, or until golden.
Cool completely in the mold.
Unmold the cake.
Cut the cake horizontally into 3 equal parts.
Spread a thin layer of apricot jam between layers and on top of the cake.
Roll the marzipan with a rolling pin with a thickness of 3 mm and cut the excess.
Cover the top of the cake with marzipan and reverse on a tray with parchment paper (the marzipan should be underneath).
Refrigerate until the cake is firm.
Cut the cake into squares.
Invert the squares and decorate to taste.
* the cake can freeze up to 3 weeks.