Biscuit without flour:
Whip the egg whites, squeeze them with the sugar, work the butter with the yolks, mix the two masses, incorporate the melted couverture at 40°.
Arrange 600 g of mixture per sheet, bake in an oven at 160°C for around 10 minutes.
Perfect:
Mix the foie gras with the Banyuls (20 g), adjust the seasoning.
Icing:
Heat the banyuls (50 g), add the veal stock, bring everything to a boil, stir in the gelatin, adjust the seasoning.
Process:
Lightly coat the biscuit with the icing, spread the parfait, roll everything up and set aside in the cold.
Finish and presentation:
Cut 1.5 cm thick lollipops, prick them, sprinkle with fleur de sel and Sichuan pepper.
To present them, I suggest you stick them on half an apple, for example, wrapped in aluminum foil.
