Dates stuffed with foie gras and crispy ham

Preparation

1. To prepare this original appetizer, the first thing we will do is empty the dates. To do this, we will make a cut in the upper part just to slice the remains of the peduncle and, with tweezers, we will carefully remove the bone. You have to do it gently but it works out very well, so it is easier than it seems.

2. Then with a fondant modeling stake or with a small spoon, we will hollow out the inside of the date to be able to fill them better.

3. We put the block of foie gras, the boletus powder and the crème fraîche in the glass. We mix during 30 seconds, speed 3.

4. Then, with the machine stopped, we lower the cream towards the blades and reprogram 30 seconds, speed 3.

5. We remove the cream and pass it to a pastry bag with a fine and narrow nozzle. We stuff the dates making sure that the filling overflows a little so that, when coating with the crunchy ham, it sticks better.

6. We will also put a dot of pasta on top to make a small ornament.

7. To make the ham crisp in the microwave, you just have to put the slices between two sheets of absorbent kitchen paper for 1 minute or a minute and a half at maximum power. We remove carefully because the dish may burn.

   If you do not control your microwave much, I recommend that you use intervals of 30 in 30 seconds.

8. We let cool to cool and then we break the slices into small pieces or grind with 1 turbo boost.

9. Place the crispy ham in a small bowl and coat the end of the date.

10. We arrange them in individual appetizer plates or in a platter and decorate with some chives stalks.