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#1
03-13-2008, 07:31 AM
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 Help!!! foie terrine with apple Hi guys, Recently made a confir chicken and foie gras terrine. To finish i am caramelizing apple on top! I have tried quite a few ways to caramelize it but none seem to be to standard. Blow tourch is un even Made a caramel and blitzed is not great the edges burn if heat in the oven. What type of sugar would be best? Glucose maybe? Ant help would be great!      |
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#2
03-18-2008, 11:09 PM
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| Glucose is best! also, i used to candy baby apples to serve on top of Foie, looks and tastes amazing |
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