Foie Gras Mousse with Dilmah Italian Almond Tea

Foie Gras Mousse with Dilmah Italian Almond Tea

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Sabrina Lim Yen Peng
Chong Pei Zhin

  • Sub Category Name
    Food
    Savory
  • Recipe Source Name
    Real High Tea Australia Volume 2

Ingredients

Foie gras torchorn
  • 500g foie gras
  • 4g sugar
  • 2g salt
  • 8g port wine
Apricot compote
  • 100g apricot, diced
  • 200g orange juice
  • 1 cinnamon stick
Italian Almond gel
  • 9 Dilmah Italian Almond tea bags
  • 600ml water
  • 92g sugar
  • 7g agar
Italian Almond jelly
  • 9 Dilmah Italian Almond tea bags
  • 600ml water
  • 92g sugar
  • 7g agar
Short paste
  • 500g flour
  • 325g butter
  • 100g water
  • 30g salt
  • 1 egg yolk

Methods and Directions

Foie gras torchorn
  • Mix everything together and fully vacuum pack, leave it overnight.
  • Put the mixture in room temperature and steam at 64° for 8 minutes, rest the mixture.
  • Cut out the mixture and change to a new vacuum bag and fully vacuum.
  • Roll into a roulade and freeze.
Apricot compote
  • Mix everything in a saucepan and cook till syrupy for about 8 minutes.
Italian Almond gel
  • Boil water and add in the almond tea, let infuse for 10 minutes.
  • Remove the tea bags, stir in the sugar and agar.
  • Warm the mixture for 30 minutes and cool in the chiller.
  • Use a thermo mix and blend till gel forms.
Italian Almond jelly
  • Boil water and add in the almond tea, let infuse for 10 minutes.
  • Remove the tea bags, stir in the sugar and agar.
  • Warm the mixture for 30 minutes and pour on to a nonstick tray and let it set in the chiller.
  • Use a 3cm cutter and cut out the jelly.
Short paste
  • Place everything in a mixer and mix till a dough.
  • Chill the dough for 10 minutes.
  • Dust the working table with flour and roll the dough to 1mm thick.
  • Use a round cutter 3cm diameter and cut out the dough, place on baking tray and bake for 8 minutes.
  • Let the cookies cool before use.

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