Foie Cherry

In a large bowl, combine cherry purée, grenadine, citric acid, salt, sugar, and glucose syrup. Pour one-third of the cherry mixture into a saucepan and heat to 55ºC. Add gelatin and stir to dissolve. Remove from heat and pour into bowl with remaining cherry mixture; stir to combine. Strain through a chinois and cool to 16.5ºC; hold.

In a saucepan, warm water to 55ºC, stir in gelatin to dissolve, and strain through a chinois. Cool to 21ºC and hold.

Heat the water bath of an immersion circulator to 120ºC. Season foie gras with salts, sugar, and white pepper and seal in a vacuum bag with Madeira and Cognac. Cook sous vide 12 minutes. Drain foie gras, reserving 40 percent of the fat. Pass foie gras through a tamis into a bowl with reserved fat; re-emulsify. In a small pot, scald cream, fold in gelatin, and season with salt. Let cream mixture cool to room temperature. (Do not let temperature drop below 15.5ºC.) Pour into bowl with foie gras and fold together until combined. Transfer mixture to piping bag with plain tip. Pipe into spherical molds and freeze in a blast chiller. Remove foie spheres from mold and insert 1 tooth pick to the center of each sphere. Dip spheres into Cherry Glaze to coat and place on sheet tray lined with silicone mat. Refrigerate Foie Cherries 2 minutes, until glaze sets. Dip Foie Gras Cherries into Finishing Glaze and refrigerate at least 2 minutes to set glaze.

In a bowl, combine all ingredients, cover, and refrigerate overnight. Heat oven to 185ºC. Transfer dough to a piping bag with plain tip and pipe 6-centimeter “stems” onto a sheet tray lined with a silicone mat. Bake 4 minutes. Remove from oven, cool completely, and store in an airtight container.

In a saucepan, combine cream, sugar, corn syrup, and butter and heat to 110ºC. Mix in cocoa, remove from heat, and cool. Heat oven to 177ºC. Thinly spread cooled mixture on a sheet tray lined with a silicone mat. Bake until bubble form in the tuile batter. Remove from the oven and cool. Break into small shards and store in an airtight container.

In a saucepan, heat cherry purée, add agar agar, and stir to dissolve. Strain through a chinois into a blender and purée. Pass through a fine tamis. Vacuum pack liquid to remove all bubbles and refrigerate. Transfer to a piping bag with plain tip.

In a bowl, whisk together all ingredients and transfer to siphon. Charge twice. Refrigerate.

Remove tooth pick from Foie Gras Cherries and place in center of serving dish. Insert a Cherry Stem. Attach hyssop leaves to the cherry at the base of the stem. Arrange pistachio dust around the bottom of the cherry. Dot Cherry Fluid Gel around the remaining space. Garnish plate with shaved coconut and a small pile of Bitter Chocolate Powder. Discharge Coconut Espuma to the side.