Smoked Foie gras Brule with candied Orange

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.

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