FOIE GRAS PANNA
0 made it | 0 reviews
Ferdy Iman Harefa
Fandy Wijaya Adi
Overlooking the breathtaking seaside, Sheraton Bali Kuta is known for its iconic hospitality, fabulous dining experiences and serene relaxation. This beautiful hotel is located at the very heart of Kuta, just steps away from the city’s myriad attractions. Represented by Fandy Wijaya Adi & Ferdy Iman Harefa.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Foie Gras Panna Cotta- 300g duck foie gras slices, vein removed
- 300ml full cream milk
- 200ml whipping cream
- 150g bruised lemongrass, white part only
- 5g toasted cardamom pods
- 5g toasted star anise
- 10g black pepper whole
- 2g sugar
- Salt and pepper
- 5g gelatin leaves
- 100ml fresh apple juice
- 5g fresh thyme
- 300g dried figs
- 150g pear pecham, peeled and diced
- 25og red wine vinegar
- 125g brown sugar
- 75g onion, chopped
- 25g ginger, sliced thickly
- 2g whole grain mustard
- 1/4 pcs lemon, zested
- 1/2 cinnamon stick
- 4g salt
- 0.5g all spice powder
- 0.5g cloves, ground
- 75g local green apple, sliced thinly
- 25g sugar
- 200g Red Globes grapes
- 200ml sugar
- 50ml water
Methods and Directions
Foie Gras Panna Cotta- 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.
Similar Recipes
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/11/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: