Peel the apples and remove the heart from them, cut the apples into slices and set aside. In a frying pan, melt 100 gr. of sugar and let it form a caramel on a low heat, once a well browned caramel is obtained, add the apple slices and the cinnamon, let them caramelize by turning them over and then add the butter nut, cook a couple of minutes more and set aside in a saucepan to eliminate the excess caramel. Keep at room temperature. Meanwhile, the veins are removed from the foie gras and left to rest in a container covered with water, ice and a handful of salt for at least half an hour to wash away any blood. After this time, dry the foie well and sprinkle a pinch of salt and a pinch of sugar, put the foie in a baking dish and water with the sweet wine. Cook at 100 ºC for 5-6 minutes until the foie acquires temperature. Set aside. A layer of caramelized apple is put in a pudding mold, on the apple the Torta del Casar at room temperature and on the Torta the still warm foie is covered with another layer of caramelized apple. In another pudding mold of the same size on the “lasagna” of apple, cake and foie and preserved in the fridge with some weight that press the “lasagna” thus sealing it and compacting the ingredients. The terrine is left to rest with this pressure for one night. Final and presentation Take the terrine out of the mould and cut it into portions. You can sprinkle sugar and burn the terrine with a blowtorch. It is accompanied with balsamic vinegar caramel, fresh truffle from the season freshly grated or laminated, flaked salt and crispy bread.
Peel the apples and remove the heart from them, cut the apples into slices and set aside.
Final and presentation
Take the terrine out of the mould and cut it into portions. You can sprinkle sugar and burn the terrine with a blowtorch. It is accompanied with balsamic vinegar caramel, fresh truffle from the season freshly grated or laminated, flaked salt and crispy bread.
