Goose Liver Panna Cotta with California Raisins & Green Apple Jelly

AuthorCalifornia Raisins
Rating

Randy Chow | Culinary Instructor, Temasek Polytechnic
This recipe is inspired by a recent trip to Paris with my wife. It captures the mood and flavour of a memorable summer’s day, when we cycled around the beautiful Versailles and had a gourmet picnic by a lake. Our lunch was typically French, with foie gras, duck rillettes, sundried tomatoes, olives and a green salad with cheese and plump raisins. In this recipe, the California Raisins add just the right touch of tang to balance the richness of the foie gras.

Goose Liver Panna Cotta with California Raisins & Green Apple Jelly
Yields4 Servings
GREEN APPLE JELLY & WINE-SOAKED CALIFORNIA RAISINS
 20 g California Natural Raisins, soaked in white wine overnight
 100 ml fresh green apple juice, extracted using a slow juicer
 5 ml fresh lemon juice
 25 g konnyaku jelly powder
FOIE GRAS PANNA COTTA
 30 g onion, diced
 oil, for frying
 400 g foie gras, cooked
 250 ml fresh cream (35% fat)
 5 g sea salt
 2 g white pepper
 100 ml milk
 4 g gelatine sheet, pre-soaked
GARNISH
 4 slices bread, lightly grilled on both sides
 10 g petite salad
 12 slices green apple, thinly shaved
 4 g mixed baby cress
 black pepper and sea salt, to taste
GREEN APPLE JELLY & WINE-SOAKED CALIFORNIA RAISINS
1

Mix all ingredients (except wine soaked California Raisins) in a pot and bring to a boil. Ensure konnyaku powder is completely dissolved.

FOIE GRAS PANNA COTTA
2

Sweat diced onion, then add foie gras and pan-fry lightly on all sides until brown.

3

Add cream, salt and pepper and bring to a boil. Blitz the mixture until smooth, then set aside.

4

Bring milk to a boil, add bloomed gelatine and stir until completely dissolved. Add blended foie gras to the milk mixture and pass through a strainer.

5

Portion strained mixture into serving vessel, top with winesoaked California Raisins, apple jelly (enough to cover the surface) and chill overnight.

To Assemble
6

Serve chilled foie gras panna cotta with grilled bread topped with petite salad, shaved green apples and mixed baby cress with a touch of freshly milled black pepper and sea salt on the side.

CategoryCooking Method,

Ingredients

GREEN APPLE JELLY & WINE-SOAKED CALIFORNIA RAISINS
 20 g California Natural Raisins, soaked in white wine overnight
 100 ml fresh green apple juice, extracted using a slow juicer
 5 ml fresh lemon juice
 25 g konnyaku jelly powder
FOIE GRAS PANNA COTTA
 30 g onion, diced
 oil, for frying
 400 g foie gras, cooked
 250 ml fresh cream (35% fat)
 5 g sea salt
 2 g white pepper
 100 ml milk
 4 g gelatine sheet, pre-soaked
GARNISH
 4 slices bread, lightly grilled on both sides
 10 g petite salad
 12 slices green apple, thinly shaved
 4 g mixed baby cress
 black pepper and sea salt, to taste

Directions

GREEN APPLE JELLY & WINE-SOAKED CALIFORNIA RAISINS
1

Mix all ingredients (except wine soaked California Raisins) in a pot and bring to a boil. Ensure konnyaku powder is completely dissolved.

FOIE GRAS PANNA COTTA
2

Sweat diced onion, then add foie gras and pan-fry lightly on all sides until brown.

3

Add cream, salt and pepper and bring to a boil. Blitz the mixture until smooth, then set aside.

4

Bring milk to a boil, add bloomed gelatine and stir until completely dissolved. Add blended foie gras to the milk mixture and pass through a strainer.

5

Portion strained mixture into serving vessel, top with winesoaked California Raisins, apple jelly (enough to cover the surface) and chill overnight.