Smoked Foie gras Brule with candied Orange

Written by vrdesigners on April 29, 2015 and posted in 2015 and Gold Winner Recipes and Pairing and Recipes and Savoury and Sri Lanka and Sri Lanka - 2015 and Team 16- Waters Edge Recipes and winners recipe.

Recipe by Buddika Samarasekera and M.I Dain from Waters Edge – National winners Real High Tea Sri Lanka

Foie Gras Brule

150g Smoked Foie Gras
70ml Cream
70ml Milk
1 nos Egg yolk
1 nos Egg
Salt to taste
Pepper to taste


Blend all the ingredients and steam in the oven at 100co for 5 minutes
Cognac Reduction

25ml Cognac
100ml Chicken Consommé
1 nos Star Anise
25g Agar


Reduce to a glace effect.
Candied Orange

100g Orange fruit segments
10g Orange Zest
10g Sugar
100ml Orange Juice
50g Dried Apricot


Cook all the ingredients until the mixture thickens.

Buy Our Teas Online