Foie gras tatins - video recipe !

Preparation

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  Use your circle to cut into the gingerbread slice.
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  Put a foie gras slice in, and cut around what is left. Put in the fridge.
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  Peel and cut into little dice the apples. In a pan, melt some butter, and cook the apples in it. Add salt, peppet, a teaspoon of 4 spices mix, and stir.
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  Add the sugar and stir. Then pour the rum, and put in on fire to make a flambé. Leave on the heat until the apples start to caramelize.
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  Let it cool down, then put into the circles on top of the foie gras, and smooth the top. Put in the fridge for at least 4 hours.
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  Unmould, and there you are, your foie gras tatins are ready !
  Bon appétit !