FOIE GRAS PANNA

Methods and Directions

• Heat up milk in a sauce pan with lemongrass, cardamom pods, black pepper and star anise under low heat for 20 minutes.
• Season the sliced Foie Gras with salt and pepper.
• Pan sear foie gras slices on both sides until golden brown.
• Strain the milk with a fine sieve.
• Soak gelatin leaves in cold water until soft.
• Take out the gelatin leaves and add into the milk.
• Blend the infused milk, cream and foie gras in a blender until smooth.
• Add apple syrup, salt and pepper to taste.
• Transfer the foie gras mixture into the mould and keep in the chiller.

• Place apple juice and fresh thyme in saucepan.
• Bring to boil then simmer until it reaches syrup consistency.

• Sauté chopped onion and ginger in a saucepan until fragrant.
• Add diced pear, cinnamon stick, all spice powder and cloves. Sauté for another minute.
• Then add dried figs, red wine vinegar, brown sugar, mustard and salt.
• Cook until it reaches chutney consistency

• Place sugar and water in saucepan.
• Bring to boil and cook until it reaches caramel consistency.
• Coat the grapes with the caramel syrup.
• Garnish the foie gras panna cotta with caramelized apples, caramelized grapes and fig chutney.