Foie gras:

1) De-vein the lobes

2) Season the lobes with the salt

3) Cook at 52ºC for about 12 minutes

4) Pass through a fine sieve

5) Boil cream

6) Season

7) Pipe into sheric moulds

8) When frozen, take them out the mould

9) Make a small cavity on the top of the sphere

10) Stick a toothpick in the cavity

11) Heat up the cherry glaze to 16.5 degrees Celsius

12) Dip in the cherry glaze

13) Heat up the finishing glaze till 21 degrees Celsius

14) Let the glaze set for 2 minutes in the refrigerator

Cherry glaze:

1) Bloom gelatine sheets in ice water

2) Mix cherry puree, salt, sugar and glucose

3) Heat up 1/3 of the cherry base

4) Add gelatin to the warm base

5 ) Add the other 2/3 to the mix

6 ) Pass through a fine sieve

Tuile batter (branch):

1) Melt butter

2) Mix all ingredients

3) Rest overnight in refrigerator

4) Pipe the mix on a silicone baking mat into 6cm lengths

5) Cook for 4 minutes at 185ºC

6) Cool down

7) Remove when cold and store in a dry place

Cherry Fluid Gel:

1) Pass the cherry puree through a fine chinois

2) Bloom the agar in water for 20 minutes

3) Add the puree to the agar mix

4) Pass through a fine sieve

5) Cool down

6) Blend until smooth in a juicer or blender

7) Pass through a fine sieve

8) Vacuum pack, to remove all bubbles

9) Store cold

Coconut espuma:

1) Mix all ingredients

2) Charge in a siphon gun once