Foie Gras Terrine with Apples and Gingerbread
Discover this recipe for foie gras terrine with apples and gingerbread, a refined and delicate starter that will delight your guests during a festive meal or special occasion. The sweetness of Golden apples perfectly complements the rich and creamy taste of foie gras, while the gingerbread adds a sweet and spicy touch. The zucchini confit, though optional, brings a nice note of freshness that balances the whole dish. This terrine can be prepared in just 10 minutes, without cooking, and is ideal for elegant presentation in crystal whiskey glasses. Whether for a Christmas dinner, holiday meal, or cocktail party, it is sure to impress your guests. Feel free to personalize this recipe by adding flavored jellies that could enhance the composition. With its simplicity and aesthetic appeal, this recipe is not only a true delight for the taste buds but also a feast for the eyes.
- Preparation time: 10 min
- Cooking time: Aucune
- Servings: for 4 people
- Difficulty: Easy
Ingredients
- - (For an elegant presentation, preferably use crystal whiskey glasses)
- - 4 Golden apples
- - 4 slices of foie gras
- - 2 slices of gingerbread
- - 4 teaspoons of zucchini confit (which can optionally be replaced by a Gewurztraminer or Riesling jelly, for example)
- - a bit of butter
- - 1 tablespoon of sugar
Preparation
1. Peel the apples, then slice them thinly before sautéing them in a pan with butter.
2. Sprinkle everything with a tablespoon of sugar and mix well.
3. Let simmer over medium heat for about 20 minutes, stirring occasionally.
4. When the apples are tender, remove from heat and let cool.
5. Cut the slices of foie gras into delicate shavings.
6. Assemble the terrine: start with a layer of apples, add the foie gras shavings, then crumble 1/2 slice of gingerbread on top, and finish with the spoon of confit.
Recommended wine
sweet white wine
