Foie gras and apple savarin shape terrine, with caramel sauce

120 min
Type of dish: Birds
Temperature: Cold
Seasonal period: All year

For the micuit.

For the kettledrum:

  • Thinly slice the apple and blanch in the syrup.
  • Cover the mould with film and place the apple slices one on top of the other.
  • Fill with the micuit and cover with the apple and the film.
  • Keep it in the fridge.

For the roast apple foam.

For the just of Pedro Ximénez wine.


  • Remove the kettledrum from the mould, pour the sugar over it and burn it with a blowtorch.
  • Place the kettledrum in the centre of the plate, place the foam inside and decorate it with the toasted almond and chervil.
  • Season with the reduction.
Nutritional information (1 portion)
Fiber 2.94 g
Saturates 10.62 g
Monounsaturated fatty acids 19.85 g
Polyunsaturated fatty acids 5.6 g
Cholesterol 255.0 mg
Calcium 77.88 mg
Iron 6.43 mg
Zinc 2.51 mg
Vitamin A 8300.0 ug
Vitamin C 1.9 g
Folic acid 39.9 ug
Salt (Sodium) 623.24 mg
Sugars 67.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.