POMME D'AMOUR

Ingredients

Pâté en croute filling

Pork bottom

Lettuce leaves

Unleavened bread leaves

Yellow apples glazed with balsamic vinegar

Pâté en croute filling

Process the first ingredients through the meat chopper 4 times. After weighing these, add the whipped cream.

Add the salt, pistachios, truffle brunoise, the cubed lard (after having left to marinate in the Port) and the cured tongue, cut into cubes.

Fill the GG036 apple shaped mould and steam in the oven at 85°C for 10 min.

Blast chill to turn out of moulds.

Bread leaves

Blend all ingredients together.

Roll out into GG028 Plume moulds.

Bake in a dry oven at 160°C for 8 min.

Then remove from moulds and continue baking for a further 7 min, with the fan at minimum speed.

Composition

Remove the pâté from the moulds and glaze it with the pork base with honey and beetroot juice added to it.

Heat to 60°C and glaze before serving.

Cut the apple into wedges. Peel them, taking care to give them a rounded shape.

Cook in a pan with a knob of butter and balsamic vinegar.

Arrange the pâté on the plate, the lettuce leaves seasoned with oil and salt, the glazed apples and the bread leaves.