Ingredients
Foie gras ganache
1kg foie gras
2g pink salt
20g salt
300ml cream
15g sugar
10g gelatine leaf, bloomed
Black sesame jaconde
37g caster sugar
42g black sesame powder
12 cake flour
10g mocha powder
75g eggs
45g egg whites
5g white sugar
15g unsalted butter, melted
White soya gelée
100ml mirin
100ml sake
60ml white soya sauce
200ml light sugar syrup
20ml yuzu juice
4.5 gelatine leaves, bloomed
Pomelo curd
170g pomelo juice
60ml yuzu juice
60g caster sugar
125g butter
5 eggs
Method
Gateaux
Line a frame with the jaconde of5mm, and layer with foie gras ganache to 15mm. Once set, top with gelée to 3mm. Set and cut with a hot knife.
Foie gras ganache
Devein the foie and season with salts, leaving to marinatefor 1 hour. Sous videfor 30 minutes at 54°C. Bring thecream to 80°C, add thegelatine until melted then the sugar and add to foie and blend. Use while still warm.
Black sesame jaconde
Preheat oven to 180°C.Sift thedry ingredients together, and seperately whip the whites and sugar together to firm peaks.Beat the eggs to pale and fluffy, add the dry ingredients andmix until smooth. Fold in a 1/3 of the whites until smooth; fold in rest and then fold in the butter. Bake for 10 minutes.
White soya gelée
Burn the alcohol off the mirin and sake and reduce to 160ml. Remove from heat and mix in the rest of the ingredients. Cool until almost set and pour onto foie gras.
Pomelo curd
Bring the juice, sugar and butter to 100°C.Pour slowly over eggs while whisking. Place on the stove and cook out until the eggs are set. Blend with immersion blender and set in fridge.
Find out more about ChefPeter Tempelhoff andThe Cellars-Hohenort Hotel atrelaischateaux.com.