Faux gras with pomegranate & sour cherry

A crisp tartelette filled with faux gras ganache, and topped with pomegranate, and sweet cherries.

Ingredients

16 people

general.ingredients.name	general.ingredients.amount
plain flour	170g
water	160g
sugar	30g
salt	19g
olive oil	20g
egg yolk	4 + 15g
faux gras	500g
madeira	30g
cognac	30g
whole eggs	2
butter	160g
double cream	500g
freshly ground black pepper	QS
frozen sweet cherries	250g + extra
frozen sour cherry purée	650g + extra
agar	11g
frozen pomegranate	150g
Sakura vinegar	100g
soy sauce	75g
hazelnut oil	150g
emulsifier (SoSa) (optional)	QS
scarlet cress	QS

Tartelettes
170 g plain flour - 60 g water - 10 g sugar - 3 g salt - 20 g olive oil - 15 g egg yolk
Combine all the ingredients until the mixture is smooth and homogeneous. Allow the dough to rest, then roll it out and cut into desired shaped. Press the dough between two moulds to form tart cases. Chill the moulded dough in the fridge for 30 minutes. Bake until at 180°C for 12 minutes, or until golden and crisp.
Ganache faux gras
500 g faux gras - 16 g salt - 20 g sugar - 30 g madeira - 30 g cognac - 2 whole eggs - 4 egg yolks - 160 g butter - 500 g double cream - freshly ground black pepper
Heat the butter, cream, and pepper to 60°C. Add the remaining ingredients and blend for 30 seconds. Incorporate the butter and cream and blend again for 30 seconds. Steam at 85°C for 30 minutes until set.
Cherry powder
250 g frozen sweet cherries
Dehydrate the cherries completely, then blend into a fine powder.
Cherry jelly sheet
400 g frozen sour cherry purée - 3 g agar
Bring the cherry purée to the boil with agar. Pour onto a tray and allow to set into a thin sheet.
Cherry gel
250 g frozen sour cherry purée - 150 g frozen pomegranate seeds - 100 g water - 100 g Sakura vinegar - 75 g soy sauce - 150 g hazelnut oil - 8 g agar - emulsifier (SoSa), optional
Purée the pomegranate seeds.Bring the purées and water to a boil with agar. Blend, then add the Sakura vinegar and soy sauce. Emulsify with hazelnut oil until smooth.
Assemblage
tartelette cases - ganache faux gras - cherry powder - cherry jelly - cherry gel - frozen pomegranate seeds - frozen sweet cherries - scarlet cress
Defrost the pomegranate and cherries. Add some faux gras to the tartelette case. Arrange pomegranate seeds and sweet cherries on top of the gel. Pipe a layer of cherry gel over the fruit. Place a piece of cherry jelly on top. Sprinkle some cherry powder for a vibrant finish. Garnish with scarlet cress to complete the presentation.

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