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
Teas Used
Ingredients
Foie gras torchorn- 500g foie gras
- 4g sugar
- 2g salt
- 8g port wine
- 100g apricot, diced
- 200g orange juice
- 1 cinnamon stick
- 9 Dilmah Italian Almond tea bags
- 600ml water
- 92g sugar
- 7g agar
- 9 Dilmah Italian Almond tea bags
- 600ml water
- 92g sugar
- 7g agar
- 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.
- Mix everything in a saucepan and cook till syrupy for about 8 minutes.
- 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.
- 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.
- 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.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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