INGREDIENTS

200 g of half-cooked foie
1 Grammy Smith apple
100 g of cuscussó
Sugar

PREPARATION

Peel and cut the apple into 0.5 mm thick slices, blanch for about 10 seconds in water and sugar, cool and set aside.

Cut the foie and cuscussó into 1 cm thick slices and set aside.

Line a 3 cm high tray with cling film and place a layer of apple slices on the bottom, a layer of foie, a layer of apple, a layer of cuscussó, a layer of foie and finally one of apple slices, cover and place in the fridge for 12 hours.

Unmold, cut into 2 cm thick by 10 cm long pieces, sprinkle with sugar on one side, caramelize with the help of a blowtorch and reserve in the refrigerator.

Serve with a little salad, a little meat sauce and a sprinkle of coarse sea salt.