Ingredients
Sesame tart shell
375g flour
105g sugar
210g butter
3 egg yolk
2Tbsp sesame seed
Kumquat compote
35gm Sugar
12gm Pectin NH
500gr Kumquat
800gr Mandarin puree
6 pc Gelatin sheets
Foie Gras Ganache
750gr Fresh Foie Gras
1 Tsp. Black Pepper
7g salt
11g sugar
225ml heavy cream
75gm heavy cream
8gr gelatin sheet (soak in cold water)
Soy jelly
75 gr Dark Sauce sauce
300gr Orange juice
1 Table spoon cherry vinegar
1 Orange zest
6.5 gr gelatin
To garnish
Yellow flowers
Lemon gel
Coriander cress
Method
Sesame tart shell
Mix all ingredients. Spread dough between two butter paper sheets keep on the fridge before use. Cook around 12 at 180 degrees in a tart mould.
Kumquat compote
Blanch Kumquat 15 minutes, cool down and then finely slice it. Mix sugar and pectin. In a pot bring to boil mandarin puree, kumquat, sugar + pectin and cook at 103 degrees. Add gelatin and cool a bit down, spread on the tart shell around 50 degrees. Cool down 1/3 to use as a quenelle on the plate.
Foie Gras Ganache
Break Foie Gras in half and pull out the main veins. Cut Foie Gras into large chunks and spread black pepper on the top. Use a blow torch to burnt slightly the surface then put into a vacuum bag. Cook sous vide at 54 degrees for 30 minutes. Next, combine together salt, sugar and cream.
Then with the second amount of cream, warm the cream without boiling then melt gelatin in. Use a mixer and combine hot foie Gras with the two additional cream mixtures. Mixed until smooth texture add use immediately.
Soy jelly
Soak Gelatin into cold water. Warm all ingredients then add gelatin, infuse 20 minutes in room temperature. Strain in fine chinois, use immediately.