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 of 5mm, 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 marinate for 1 hour. Sous vide for 30 minutes at 54°C. Bring the cream to 80°C, add the gelatine until melted then the sugar and add to foie and blend.  Use while still warm.

 

Black sesame jaconde

Preheat oven to 180°C. Sift the dry ingredients together, and seperately whip the whites and sugar together to firm peaks. Beat the eggs to pale and fluffy, add the dry ingredients and mix 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 Chef Peter Tempelhoff and The Cellars-Hohenort Hotel at relaischateaux.com.