Foie gras cooked in two ways, spicy apples and pepper ice cream

Pepper ice-cream
Brown jus
Foie gras cromesqui
Preparation of the apples (caramelised, slices & compote)
Savoury shortbread

Pepper ice-cream

Milk - 500 cl
Cream - 135 cl
Egg yolks - 40 g
Pepper - 60 g
Powdered milk - 30 g
Atomised glucose - 20 g
Sugar - 80 g
Dextrose - 20 g
Stabilizer - 4 g

Roast the pepper, bring the liquids to the boil with the pepper, leave to stand. On the hob, add the dried ingredients except for the stabiliser. Cook up to 83°C and add the stabilisers. Mix, strain and cool. Churn.

Brown jus

Duck wings - 50 g
Carrot - 5 g
Onion - 5 g
Celery - 5 g
Garlic - 1
Cognac - 5 cl
Bouquet garni - 1
Water - 125 cl
Butter
Oil
Salt & pepper

Slice and weigh the onion, carrot and celery. Chop the duck wings and brown them in the butter and oil. Remove the fat, add the aromatic garnish. Deglaze with cognac. Cover with water and add the garlic and bouquet garni. Reduce and strain.

Foie gras cromesqui

Lobe of foie gras - 280 g
Cognac - 5 g
Salt - 4 g
Pepper

Separate the lobe in two, devein it. Season with salt, pepper and cognac. Set 200g aside on a sheet. Form two 20g balls. Set aside.

Preparation of the apples (caramelised, slices & compote)

Les vergers Boiron Green apple puree - 50 g
Granny smith apple - 130 g
Gala apple - 130 g
Caster sugar - 10 g
Butter - 5 g
Ground nutmeg - 1 g
Cloves - 1 g
Cinnamon - 1 g
Salt & pepper
Ascorbic acid

Wash and peel the Gala apple, dice finely and keep in water cold and ascorbic acid. Cut strips of green apple and keep half in the water and ascorbic acid. Put the slices of granny smith apple into a vacuum cooking bag. In another, add the offcuts of the two apples. Cook in a vacuum in simmering water, dip in iced water. Brown the diced apple with sugar, spices and butter. Add the puree. Give a cylindrical shape to the diced apple. Put in the refrigerator. Mix and strain the apple offcuts, add the puree. Set aside.

Savoury shortbread

Butter - 75 g
Starch - 37 g
Sunflower oil - 7 cl
Egg - 12 g
Flour - 125 g
Salt - 3 g
Water - 25 cl
Chopped peanuts - 25 g
Chopped hazelnuts - 25 g
Chopped pecans - 25 g

In a mixing bowl, mix the butter, starch, oil and egg. Add the flour and the salt. Add the water. Spread between two sheets of baking paper and bake for 5 min at 160°C. With a pastry cutter, cut into 12 disks. Return to bake in the oven for 15 minutes.

Creator

Mélina Greiss

Winner of the Young Talents Trophy 2015.
Mélina Greiss has an incredible attitude! "I need ten lives to learn everything I want to learn." At the age of 20, Mélina speaks French, English, Arabic and Spanish and lived in Saudi Arabia before coming to study at the Lycée Paul Augier in Nice.