Pumpkin, foie gras and baked apple espuma

Ingredients for 20 servings:

• 1 pumpkin(s), (mushroom pumpkin), peeled
• 6 tbsp olive oil
• some salt (red Maldon Sea Salt)
• some allspice d’Espelette
• 120 g foie gras
• 1 apple
• 1 piece(s) pear(s)
• 80 g sugar
• some apple juice
• 30 g butter
• 1 stalk(s) cinnamon
• 2 star anise
• 1 vanilla pod(s)
• 10 cardamom pods, green
• 2 carnations
• 4 egg whites
• 1 cup of cream
• 3 nitrogen cartridges

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Amuse-bouche

Pumpkin: Cut the pumpkin into bite-sized pieces and fry in olive oil until it still has a bite. Season with Espelette pepper and smoked Maldon salt. Foie gras: Temper the foie gras in the tin in the oven at 40°C. Espuma: Make caramel from the sugar, deglaze with the apple juice, and add butter. Peel and core the apple and pear and cook in the caramel with the spices. Set aside to cool. Now add the cream and egg whites, discard the spices, and pass everything through a sieve three times. Place in a siphon and press on three nitrogen cartridges. Place a piece of pumpkin on a looped spoon or small plate. Use two teaspoons to form liver dumplings and place them on the pumpkin. Then spread some espuma on the liver.