1. Take out the foie gras soaked in milk for eight hours, and add sea salt, chopped black pepper, brandy and rum for pickling 12 hours.

2. Vacuum package the cured foie gras and put it in 55℃ constant temperature water for 30 minutes.

3. Filter the cooked foie gras, stir it evenly, squeeze it into the mold, wrap it with plastic wrap, and freeze it in the refrigerator for 8 hours.

4. Take out the foie gras ball, put it in liquid nitrogen for five seconds, then wrap it in cherry puree, put it on a plate, and decorate it with chocolate, caramelized walnuts, apple slices and caviar! Cherry puree is made by boiling cherry sauce with glucose syrup and condensed film. )