ingredients ( For 15 verrines )

3 apples
20 g butter
4 slices of gingerbread
300 g half-cooked foie gras


1• Peel the apples, seed them and cut them into small cubes

2• In a frying pan melt the butter and brown the cubes of apples, add a little water and let stew for 10 minutes covered.

3• Remove the crust from the slices of gingerbread, cut the slices into pieces and mix them in a robot until you get a coarse breadcrumbs. Preheat the oven to 180 degrees (th.6) cover the baking tray with parchment paper and coat the gingerbread crumbs.

4• 30 minutes before serving, take the foie gras out of the fridge and cut it in. Put the gingerbread in the oven for 5 minutes.

5• Spread the cubes of warm apples in the verrines, cover with foie gras and then with gingerbread.