Foie gras au torchon canapés with ice cider jelly
- 8 ml (1 1/2 tsp) powdered gelatine
- 15 ml (1 tbsp) water
- 125 ml (1/2 cup) ice cider
- 12 slices of apple and raisin (or plain) bread
- 200 g (7 oz) foie gras au torchon
- Fleur de sel
- Pink peppercorns
- 6 chive spears, cut into short lengths
- In a bowl, combine the gelatine and the water. Let swell for 5 minutes.
- In a saucepan, bring the cider to a boil over medium-high heat.
- As soon as it starts boiling, remove from the heat and pour onto the gelatine.
- Stir well until gelatine is completely dissolved. Refrigerate for about 2 hours.
- Preheat the oven to 200°C (400°F).
- Using a cookie cutter, make 2 croutons from each slice of bread.
- Place the croutons on an oven-safe baking sheet. Cook in the oven for about 3 minutes.
- Turn over and cook for another 3 minutes. Remove from the oven and set aside.
- Using a sharp knife dipped into hot water, cut uniform slices of foie gras.
- Place one slice on each crouton.
- Sprinkle with a bit of fleur de sel.
- Cut the ice cider jelly into 1 cm (3/8 in.) dice to garnish each canapé.
- Decorate with pink peppercorns and chives.
- Serve as an apéritif.