Pear and Smoked Duck Breast Fillet Tatin with Roquefort Espuma
INGREDIENTS serves 8
150 gr of smoked duck breast fillet
130g of cream
100g of Greek yoghurt
8 nonstick tart molds
8 rounds of puff pastry (2 cm larger than nonstick molds)
2 gas canisters
Place the gelatin sheet in a bowl of cold water.
Heat the cream, then add the Roquefort cheese and yoghurt.
Remove from the heat and melt the Roquefort, then add the gelatine. Mix and filter.
Pour into a siphon and add 2 gas cartridges. Chill.
Peel the pears. Cut them into quarters. Remove the core and cut into thick slices.
In a frying pan, color them 2 min on each side with the butter.
Preheat the oven to 200°C.
In the 8 non-stick tart molds, alternate the slices of smoked duck breast and the golden pear slices in a rosette.
Add a sprinkle of ground Pepper.
Cut 8 of puff pastry disks 2 cm larger than the mold.
Prick them with a fork and cover the tartlets, sliding the edge of the dough between the filling and the mold.
Bake for 20 min.
Let them warm, unmold upside down.
Shake the siphon (head down) and garnish the tarts with a rosette of Roquefort espuma.
Serve very quickly.