INGREDIENTS (to serve 4)

Foie gras preparation
200 gr fresh foie gras
55 gr cream cheese
45 gr kefir
1 tbsp virgin olive oil
Salt, black pepper, powdered ginger and powdered liquorice
Cold coating for foie gras
25 gr ground almonds
25 gr ground pistachio
25 gr desiccated coconut
1.5 gr dehydrated white hibiscus
Blood apple
1 cooking apple
25 cl liquidised beetroot
Potato mother-of-pearl
1 potato
0.5 gr silver
0.6 gr water
½ leek
50 gr cream
50 gr potato
Salt and pepper
Vananco (edible flower) leaves in pieces
Chilli threads


Foie gras preparation: Dice the foie gras and sauté. Leave to stand for 5 minutes then crush with the cheese, kefir and oil. Season with salt and pepper, and add a touch of ginger and liquorice. Set aside. Pour onto spherical flexipans and chill until firm. Remove the foie gras from the moulds and set aside.
Cold coating for foie gras: Mix all the ingredients well. Shape the foie gras into balls and coat lightly in the mixture.
Blood apple: Using a hypodermic needle, prick the apple all over. Transfer the apple to a vacuum pack together with the beetroot juice. Make a 100% vacuum and keep the pack closed for 5 minutes. Open, then use an electric slicer or a mandoline slicer to cut the apple into thin slices. Set aside.
Potato mother-of-pearl: Cook the potato in water with a pinch of salt. Drain well and peel. Crush together with the silver and season with salt and pepper. Spread in a thin layer onto a sheet of parchment paper and leave to dry at 55ºC. Remove the paper and cut into irregular rectangles. Fry at 150ºC very briefly, drain and set aside.
Sauce: Peel and trim the leek and the potato and cut both into pieces. Cook in water over a low heat. When the potato is cooked, blend both with the cream. Season with salt and pepper.


On a flat dish, first serve a ball of coated foie gras. Heat the blood apple very briefly under a grill and place on top. Finish with a little sauce and top with a pinch of chilli threads, a piece of potato mother-of-pearl and the vananco leaf.