- Ingredients :- 3/4 cup double cream 170 gm Foie grass diced 2 eggs 1 tbsp ground coriander Pinch Salt Pinch sugar
- Method to prepare :- Heat the cream to around 60?C Set the thermo to 60?C Whisk the cream on a slow speed , adding the foie gras a block at a time until well combined Add the eggs 1 at a time , combined Season with coriander, salt & sugar Pass through fine chinoise into jug Pour in to moulds & cook in a bain marine at 120C until just set Finish as a normal brulee with a thin sprinkle of caster sugar , torched.
slow brased curd Milk with onion and saffron
allan limmer
3rd July 2011
slow brased curd Milk with onion and saffron
The dessert is a traditional Indian sweet that has a modern twist to it
Ingredients
Method
Ingredients :- 3/4 cup double cream 170 gm Foie grass diced 2 eggs 1 tbsp ground coriander Pinch Salt Pinch sugar
Method to prepare :- Heat the cream to around 60?C Set the thermo to 60?C Whisk the cream on a slow speed , adding the foie gras a block at a time until well combined Add the eggs 1 at a time , combined Season with coriander, salt & sugar Pass through fine chinoise into jug Pour in to moulds & cook in a bain marine at 120C until just set Finish as a normal brulee with a thin sprinkle of caster sugar , torched.
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