Ingredients (for 4 people)

320 g of foie gras; 4 white alder flowers

For the Andalusian sugar cane molasses gel: 80 g of molasses; 80 cl of mineral water; 0.80 g of agar-agar.

For the ginger pickle: 500 g of peeled ginger; 100 g of Andalusian sugar cane molasses; 10 cl of rice vinegar; 10 cl of mineral water; salt to taste.

For the beet pickle cream: 500 g of beets; 100 g of Andalusian sugar cane molasses; 10 cl of rice vinegar; 10 cl of mineral water; salt to taste; star anise to suit your taste.

Method

For the ginger pickle: peel the ginger and slice it, mix the vinegar, salt, Andalusian sugar cane molasses and water and heat. Put in a vacuum bag and introduce the ginger slices and let it macerate for 21 days. At 21 days, drain and reserve the broth.

For the beet pickle cream: slice the beet, mix the vinegar, salt, molasses, anise and water and heat. Put in a vacuum bag and introduce the beet slices, leaving it to macerate for 21 days as well. After 21 days, blend in the Thermomix (blender/mixer) as fine as possible.

For the Andalusian sugar cane molasses gel: mix the water with the Andalusian sugar cane molasses, heat and gel with the agar-agar. Pour onto a flat tray. Reserve. For the foie gras: use the large lobe. Cut into 4 pieces, sear in a non-stick pan and then bake for 8 minutes at 140 ºC.

Plating: Put a piece of foie, placing a sheet of Andalusian sugar cane molasses gel on top and around it the pickled ginger broth. Put a few drops of beetroot cream and decorate with a white alder flower.