Goose foie gras with cherries and hibiscus recipe

Ingredients

• 1 cup (250ml) cherry juice
• ⅛ oz (5g) dried hibiscus flowers ((available at speciality stores))
• 2 sheets (4g) gelatin
• 1 tsp (2g) agar-agar powder
• 4 rectangles of cooked foie gras
• Scant 1/4 cup (50ml) balsamic vinegar
• 10 oz (300g) cherries
• Scant 1/3 cup 100g honey
• 10 tarragon leaves
• 2 sheets brik pastry
• 1 tbsp plus 1 tsp (20g_ melted butter
• 4 large cherries
• ⅓ oz (10g) cooked foie gras
• 1 sheet of edible silver ((at speciality stores))
• 1 Granny Smith apple (or other green apple, cut into sticks)
• A few salad shoots
• 4 borage flowers