SMOKED FOIE GRAS BRULE WITH CANDIED ORANGE
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Ishafahan Dain
Buddika Samarasekera
A scenic property located in the heart of Sri Lanka’s capital, The Waters Edge is a calming oasis that is well known for its captivating culinary treats. Represented by Buddika Samarasekera & Ishafahan Dain.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Foie Gras Brule- 150g smoked foie gras
- 70ml cream
- 70ml milk
- 1 nos egg yolk
- 1 nos egg
- Salt to taste
- Pepper to taste
- 25ml cognac
- 100ml chicken consommé
- 1 nos star anise
- 25g agar
- 100g orange fruit segments
- 10g orange zest
- 10g sugar
- 100ml orange juice
- 50g dried apricot
Methods and Directions
Foie Gras Brule- Blend all the ingredients and steam in the oven at 100 C for 5 minutes
- Reduce to a glace effect
- Cook all the ingredients until the mixture thickens.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 03/05/2024
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