Spherification with gellan

  Finally, after such a hustle with ups, i got the delivery of a couple different products. One of them is Gellan ( a jelly agent which sets at very high temperatures ), there are lots of different things i wanna try out and here is a first go. Foie gras in a green apple jelly on brioche toast. Finished with a couple drops aged balsamic and a salt crystal. I used the dish as a amuse bouche, the apple jelly is actually just a millimeter thick and the foie gras inside has a very creamy texture close to be runny.