image-recipe-tower-of-foie-gras-terrine-with-california-raisins-black-winter-truffle-and-hibiscus-jelly

Tower of Foie Gras Terrine with California Raisins, Black Winter Truffle and Hibiscus Jelly

Recipe By
ERIC TEO
EXECUTIVE CHEF, MANDARIN ORIENTAL HOTEL SINGAPORE

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Instructions

  • 1. Hibiscus Jelly

    Boil hibiscus flowers in water with orange zest, spices (cinnamon sticks and star anise) and sugar.

    When the colour of the liquid turns dark red, strain the liquid and reduce to half over medium heat.

    Add agar agar powder, mixing it well into the liquid.

    Pour the liquid on a flat tray to about 2mm in height and leave the jelly to set in a refrigerator.

    Cut the jelly into 2-inch width in preparation to roll the foie gras terrine.

  • 2. Foie Gras Tower

    Marinate the cleaned foie gras with port wine, salt, pepper and nutmeg for 2 hrs.

    Roll the foie gras with California Raisins and truffle on the inside. Wrap foie gras roll tightly with cling film and poach at 65°C for 3 mins.

    Remove and cool in ice cold water, then refrigerate it overnight.

    Remove cling film and cut into pieces of about 2 inches in length.

  • 3. TO ASSEMBLE

    Roll the mini tower of foie gras in hibiscus jelly. Trim to cylindrical shape of about 2mm height before serving.