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Culinary Relations Kevin Zheng
China
Maison Rougié
Ingredients
FOIE GRAS POACHING
– Rougié Foie Gras Slices 60-80g 1pc
– Coffee 250g
CITRON CONFIT
– Lemon 1pc
– Water
– Sugar
SWEET POTATO MOUSSELINE
– Sweet potato 1pc
– Milk
– Olive Oil
– Whipped cream
COFFEE SAUCE
– Robusta coffee 25g
– Sugar 100g
PLATING
– Endive leaf 1/4pc
– Radish slices 2pcs
1 pers.
Related Products
Preparation
1
FOIE GRAS POACHING
Poach the frozen slices in coffee at 70°C for 7 to 8 minutes. The core temperature should reach 50°C to 60°C.
2
CITRON CONFIT
Peel the lemon and cut it into a very fine julienne. Then, blanch it at least 3 times, and then let it infuse in a light syrup made with water and sugar.
3
SWEET POTATO MOUSSELINE
Prepare the sweet potato mousseline: Cook the sweet potato in boiling salted water until tender, then blend with a little hot milk. Add the olive oil, adjust the seasoning, and finally, gently fold in the whipped cream.
4
COFFEE SAUCE
Make a dry caramel with the sugar. Deglaze with the coffee, reduce until you reach the desired consistency.
5
PLATING
Assemble, with the endive and radish, and serve.
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