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Ingredients
- 320 g goose foie mousse
- 8 wonton pasta sheets
- Balsamic vinegar of Modena reduction
- 12 Raisins
- 12 Pine nuts
- 8 Walnuts
- 1 Apple
- Sugar
- Extra virgin olive oil
- Passion Fruit Fresh Pearls
- Salt and pepper
Ingredients
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Instructions
- Cook the wonton pasta sheets for 1 ½ minutes. Remove and let cool. Fill sheets placing some mousse on one sheet and covering it with another sheet. Fasten edges.
- Dishearten apple and slice leaving the circle in the center. Bake for 6 minutes at 170 degrees with a little sugar on top. Reserve.
- In a bowl pour 3 tablespoons extra virgin olive oil, 1 tbsp vinegar of Modena reduction, mix with raisins, pine nuts and broken walnuts.
- To serve: Decorate a plate with several lines of vinegar. Put the caramelized apple on the plate with a ravioli on top. Drizzle with the raisin and nut vinaigrette.
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