Mousse of foie gras and goat cheese with caramelized apples

Mousse of foie gras and goat cheese with caramelized apples

Ingredients:

- 100 gr. water
- 1/2 - 1 apple peeled and cut into thin slices
- 1 tablespoon lemon juice
- 1 tablespoon of liquid caramel
- 7 hydrated gelatine sheets in cold water
- 180-200 gr. goats cheese cut into pieces
- 400 gr. milk
- 1 teaspoon salt
- 3 pinches of black pepper
- 200 gr. foiegras
- 30 gr. Pedro Ximénez wine

Preparation

Pour 100g. Water in the Thermomix bowl, put in the basket the apple slices sprinkled with lemon juice and program 5 min./ Temp. varoma / speed 1. With the spatula remove the basket and put the apple slices of apple in the bottom of a rectangular mold.

Add the liquid caramel and drain 1 sheet gelatin, mix 10 seg./ speed 2. Pour the contents of the bowl into the mold and let cool until the gelatine sets

Without washing the bowl, put the goats cheese, 200 gr. milk, 1/2 teaspoon salt and 1 pinch of pepper, heat 2 min./ 90ºC. / speed 2.

Add 3 gelatine sheets drained and blend 30 seg./ speed 6. Let it temper in the bowl until the temperature drops to 37 ° C. Pour the cheese mousse slowly over the mold carefully so that it does not break the layer of jelly. Put in the fridge until it sets.

Without cleaning the bowl, put the foiegras, the wine, 200 gr. milk, 1/2 teaspoon of salt and two pinches of pepper. Program 2 min./ 90ºC. / speed 2.

Add the last 3 sheets of gelatine drained and blend 30 seg./ speed 6. Let temper the glass until the temperature drops to 37 ° C. Carefully pour the mousse of foie gras on top of the already solid cheese mousse. Reserve in the refrigerator at least 4 hours or until it solidifies. Carefully take it out of the mould.