Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma
For the Pickled Apples:
In a pot, combine the brown sugar, Madeira, water, red wine vinegar, and Sherry vinegar. Bring to a boil and chill. Heat the water bath of an immersion circulator to 75°F. Place the apples in a vacuum pack bag along with the pickling liquid, seal, and cook sous vide 40 minutes. Chill and dice apples.
For the Chanterelle Purée:
In a saucepan, melt butter and sweat shallots and garlic 5 minutes. Add white wine and Madeira and bring to a boil. Add mushroom trim, cream, thyme, and bay leaf. Bring to a boil, reduce heat, and simmer 20 minutes. Purée and strain through a fine strainer. Season with salt, pepper and Sherry vinegar.
For the Risotto Base:
In a pot, bring vegetable stock to a boil and turn off. In a pan, melt butter and sweat shallots and garlic with thyme and bay leaf. Cook 5 minutes. Add rice and cook until translucent. Add Sherry and bring to a boil, then turn down the heat. Gradually add the stock, stirring continuously until soft, approximately 15 minutes, then cool rapidly by pouring out onto a tray and scoring.
For the Chanterelles:
In a pan, heat 1 tablespoon butter and slowly cook down the mushrooms. Add white wine and reduce. Once reduced, whisk in the remaining butter. Season and chill.
For the Apple Espuma:
In a pot, combine apple cider, shallot, garlic, bay leaf, and thyme. Bring to a boil, reduce by half, and strain. Combine reduced apple cider and verjus and bring to a simmer. Stir in gelatin to dissolve, strain, and place into a cream siphon and charge with 2 cream charges.
To Assemble and Serve:
Warm up the Risotto Base with Chanterelle Purée, Chanterelles, and heavy cream. If risotto gets too thick, add a little vegetable stock. Season and finish with mascarpone. Spoon the risotto into a bowl, place pieces of Carolina Moon Cheese on top, and garnish with the zucchini balls, pearl onions, and Parmesan. With a microplane, grate foie gras over top and finish with the Apple Espuma.