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Bruschetta with foie gras, anchovies from the Cantabrian Sea, apples and Monte Accas cheese mousse

Bruschetta with foie gras, anchovies from the Cantabrian Sea, apples and Monte Accas cheese mousse

PT30M

1
In a small saucepan, bring the milk and the cream to a boil and then add the cheese and continue to heat until it has melted. Mix well and then into a siphon, charge with 2 gases and keep warm
  • 60g of milk
  • 120g of cream
  • 120g of goat's cheese, chef uses Monte Accas
2
Preheat the oven to 120°C/gas mark 1/2
3
Thinly slice the bread and cut into 12 7cmx5cm pieces. Bake in the oven for 15 minutes or until dried
  • 8 slices of crusty bread
4
Heat a frying pan over a high heat and sear the foie gras escalopes on one side until caramelized. Turn over and fry for one minute then remove from the pan and leave to rest for a few minutes
  • 4 foie gras escalopes
5
Peel the apple and dice into small cubes
  • 1 Granny Smith apple
6
Layer the anchovies over the 2 of the bread crisps and the foie gras over the last piece and stack on the plate. Siphon the goats cheese foam to one side and top with apple dice
  • 8 anchovies, preferably Cantabrian

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