Foie gras and cherries

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per serving

for the gelée

440g cherry purée 31⁄2 leaves gelatine

for the pâté

100g duck liver
10g butter
100g foie gras
10ml cream
2sp Dijon mustard 1tsp cayenne pepper

pâté marinade

20ml port
20ml cognac
1 shallot, finely chopped
1 clove garlic, finely chopped
2g salt
2g pink salt
half a clove
half a juniper berry
0.5g freshly ground black pepper

for the pistachio bread

3 whole eggs
half an egg yolk
35g sugar
35g flour
100g pistachio paste 25g melted butter


12 fresh cherries
40g chopped pistachios

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Serves 4

Soak the gelatine in cold water. Warm the cherry purée in a pan and dissolve the gelatineby stirring gently with a spatula. Pass through a fine sieve and reserve.

Blend the pâté marinade ingredients and store overnight in the fridge. Reduce by roughly half and strain to yield 50g of final reduced cooking liquor. Set aside.

Clean the chicken livers, removing any veins and fatty bits. Have the cream, mustard, and 50ml of the reduced marinade ready in the blender jug. Sauté the livers over a high heat with the butter, cooking to rare (about 90 seconds). transfer them immediately
to the blender and blend on high speed until smooth. Turn to the lowest speed and add the foie gras a little at a time to emulsify it in. Taste and adjust with salt, pepper, and cognac if necessary.

Spray the spherical moulds with non-stick spray, wiping the flat adjoining surfaces clean. (You can of course use normal moulds or ramekins, but will lose the delightful ‘cherry’ appearance). Assemble and place the moulds on a tray, then fill with the warm pâté mixture. Place in the freezer for about 2 hours to set, inserting skewers half way through when the pâté is firm but not frozen: these should not be pushed in too deeply as they will need to be removed.

For the pistachio bread, whisk all the egg with the sugar and 3g of salt until creamed, then combine with the flour, pistachio paste and butter. Transfer to the siphon, charge with the two cartridges, then leave to set for 2 hours.

Gently heat the gelée until it is just melted, then place in a bowl over ice and dip the pâté balls into the gelée to coat. Repeat until the glaze is thick enough (2 or 3 times), then remove the skewers and replace them with cherry stalks.

Fill a plastic cup with the pistachio bread foam and cook in the microwave for 40 seconds on 900W. Check and increase the cooking time by slight increments if required.