Foie Gras Orange Brulee

Blend foie gras with 50g heavy cream until a puree forms, set aside
Add foie gras mixture to the remaining heavy cream then heat in a saucepan over medium-low heat until it just simmers; remove from heat then season well to taste with white soy
Soak 2 gelatin leaves in cold water for 30 seconds until soft, then whisk into heavy cream until fully dissolved; allow to return to room temperature
To make the orange peel “bowl”, cut an orange in half (or 2/3) an orange then and scoop out all the flesh with a spoon carefully, ensuring not to puncture the bottom
Finely dice the scooped orange and place 1 tablespoon of diced orange and 1 tablespoon ponzu jelly on in the bottom of the “bowl”
Pour foie gras cream jelly into the “bowl” until full (ensuring now to fill fully) and allow to chill in the fridge for a minimum of 3 hours
To serve, generously dust brown sugar evenly over the custard and torch until a hard shell forms; serve immediately

Ingredients