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Boudin béarnais with fruit apples, emulsion of Floc de Gascogne


Ingredients:
  • Béarn black pudding
    600 g
  • beautiful apples
    4
  • butter
    100g
  • cinnamon powder
  • floc de Gascogne
    10 cl
  • armagnac
    5 cl
  • rosemary
  • salt, ground pepper


Preparation:
  • Preparation time:20 minutes
  • Cooking time:15 minutes


Boudin béarnais with fruit apples, emulsion of Floc de Gascogne

Ingredients for 4 people:

600 g Béarn black pudding,

4 beautiful apples,

100g butter

cinnamon powder

salt, ground pepper,

10 cl of Floc de Gascogne

5 cl of Armagnac ( Folle Blanche )

Rosemary.

Boudin béarnais with fruit apples, emulsion of Floc de Gascogne

Peel and core the apples, cut into cubes, put the butter in a pan, sauté the diced apples, add a pinch of cinnamon powder, let brown until apples are soft, set aside.

Remove the skin from the pudding and cut into rounds of about 2 cm.

Dry fry, brown, set aside.

In a small sauté pan, reduce the floc and Armagnac by 3/4, whisk in butter, salt and pepper.

Boudin béarnais with fruit apples, emulsion of Floc de Gascogne

In a circle, lay out the fondant apples, then arrange the slices of pudding around.

Spread the sauce.

Garnish with a sprig of rosemary