Foie Gras Treats with Apple Jelly

• 1 tube of Ernest Soulard whole foie gras 
• Gingerbread
• Apple jelly: 1 L (34 oz) apple juice / 40 g (1.5 oz) sheet gelatin
• Quince jelly
•  Fresh cherries

1. Use a pastry cutter to cut out circles of gingerbread.
2. Next, cut the tube of foie gras into thin slices, the same size as the gingerbread.
3. Place the foie gras slices on the gingerbread, then garnish with the accompaniment (apple jelly, quince jelly or a pitted half-cherry).

Apple Jelly

Arrange the sheet gelatin in a bowl of cold water. Bring the apple juice to a boil, then add in the softened gelatin. Mix, then pour into a dish.

Place in a refrigerator. Once it has thoroughly gelled, arrange it on the foie gras treats.

​