Baked Cheese Ravioli with Dried Fruit in Vinegar Foam

Remove the peel from the apple and grate finely, toast the pine nuts and prepare them with the cheeses, olive oil and grated bread to a crowd. Season with fleur de sel, fennel seeds, cayenne and black pepper. Heat olive oil to 170 °C degrees for frying.

Form a tsp of the quantity into each wan-tan sheet. Stir flour with a tiny bit of water to make paste. Brush the edges of the dough with it and seal. Remove the wan-tan once blanched in the hot oil and then finish baking a second time just before serving.

Let a little water boil. Cover the dried fruit with the boiling water and do two minutes. Remove the dried fruit from the water. Put in with the honey and vinegar.

Over the water bath in a baking bowl, beat the yolks with the wine and vinegar until thick and creamy.

In a deep plate put the foam form, dried fruit and the ready baked dumplings.

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