Foie gras toast with onion in vermouth and old manchego cheese ice cream DOP Las Terceras.

In a bowl, mix the grated Manchego cheese, mascarpone, yoghurt, icing sugar and egg yolk until smooth.

Pour the mixture into an airtight container and place in the freezer.

During the first three hours, stir every 60 minutes to avoid the formation of ice crystals and to achieve a creamy texture..

Peel and dice the onions into small cubes.

In a frying pan, heat the AOVE over medium heat and add the onion. Sauté slowly until transparent.

Add the brown sugar and mix well.

Add the vermouth and simmer until the onion turns golden brown and the reduction thickens..

Heat a frying pan over high heat, without adding fat..

Sear the foie escalopes for a few seconds on each side, until golden brown on the outside and juicy on the inside.

Cut the bread slices and toast them lightly until crisp..