Ingredients
- Foie gras- 400 gms
- Cream – 400 gms
- Milk- 300 gms
- Cognac – 50 ml
- Thyme- 1 sprig
- Egg- 6 nos
- Salt/pepper- t.t
Method-
Clean the foie gras for any sinews
mix the all the ingredients expect foie gras
blend In the foie gras, strain the mixture for any lumps. It should be smooth
cook in a double boiler at 150C for 30 min
Let it cool down and set serve with cherry relish and bread wafers
Keep a small piece of foie gras on the side for garnish
Sweet and sour Himachal Cherry compote
- Fresh cherry pitted- 200 gms
- Red wine vinegar- 100 ml
- Red wine- 50 ml
- Sugar- 75 gms
- Star anise- 3 nos
- Cinnamon- 1nos
In a non stick pan caramelize the sugar, till golden brown
Add in the cinnamon and star anise
Pour in the red wine vinegar and red wine into the caramelized sugar
Once the sugar is dissolved, lower the heat and drop in the cherries, cook for another 5 min.
Take it off the heat and let it cool, it should coat the back of the spoon
Bread Wafer
Multi grain loaf- 1 nos
Olive oil
Salt/ pepper- T.T
Slice the bread as thin as possible, either through a bread knife or meat slicer
Lay it on a tray, drizzle olive oil and sea with salt and pepper
Cook it in the oven or salamander till crisp.
To Serve
Serve the cold brulee topped with pan seared foie gras
Serve it along with the bread wafer and drizzle of cherry compote
RECIPE CREDIT CHEF JATIN MALIK – TRES
