For the mousse, soak gelatine in cold water, squeeze out and melt in heated port wine at approx. 60°C. Whip the whipped cream, which is not too cold, until semi-stiff. Mix the room-warm terrine with the gelatine dissolved in port wine and pass through a fine sieve. Add salt and fold in the cream.
For the chutney, boil all ingredients with about 400 ml water for 10 minutes. Mix finely, strain and fill into hot rinsed preserving jars. Refrigerate. (The chutney can easily be stored for up to 1 month and is also excellent as a garnish for meat and game dishes).
For the apricot filling, finely dice the dried apricots and simmer with 250 ml water, sugar and vinegar for 10 minutes. Add the truffle cubes and let everything cool down. For the ice wine jelly, soak the gelatine in cold water, squeeze out and dissolve in some hot soup. Mix with remaining soup and ice wine.
To finish, line a flat baking sheet with plastic wrap. Spread melted chocolate coating about the size of the cake in a paper-thin layer, place cake layer on top and place cake hoops on top. Drizzle base with apple brandy and spread mousse about 1 cm high. Place the foie gras terrine cut into 5-6 mm thick slices on top, again spread about 5 mm high with mousse and apply a thin layer of apricot filling on top – rather in the middle. Finish with mousse. Flatten nicely and chill for 1 hour.
Cover with the jelly
Preparation Tip:
To make the resemblance to a sweet cake even more amazing, the foie gras cake can also be garnished with pickled rowan berries.
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