Vegan Foie

Name: Vegan Foie
Ingredients: 1 l Water; 2 units.items Bay leaves; 4 units.items Cloves; 1 units.items Orange peel; 60 g Cocoa butter; 400 g cashew nuts; 1 Black peppercorns; 30 g tahini; 20 g marmite; 45 g White miso; 60 g coconut fat; 35 ml Cognac; 15 ml Truffle oil; 2.5 g shiitake powder; 30 ml white port; 450 g carrot purée; 500 g white almonds; 75 g isomaltose; 15 g Glucose; 60 g Powdered sugar; 2 g Salt; 100 ml roasted argan oil; 100 g Sugar; 6 g Fleur de sel; orange cream; Amlou; 50 g flower honey; carrot caramel; almond slivers; Marigold

Vegan Foie of carrot caramel, cashew nut pâté, amlou and orange.Jonathan Zandbergen Restaurant Merlet*

Ingredients

1lWater

2units.itemsBay leaves

4units.itemsCloves

1units.itemsOrange peel

60gCocoa butter

400gcashew nuts

1Black peppercorns

30gtahini

20gmarmite

45gWhite miso

60gcoconut fat

35mlCognac

15mlTruffle oil

2.5gshiitake powder

30mlwhite port

2gSalt

450gcarrot purée

75gisomaltose

15gGlucose

60gPowdered sugar

500gwhite almonds

100mlroasted argan oil

6gFleur de sel

50gflower honey

100gSugar

15units.itemsOranges

orange cream

Amlou

carrot caramel

almond slivers

Marigold

Preparation

Bring the water together with the orange peel, bay leaf, clove, and black pepper to a boil and pour over the cashew nuts. Soak for 24 hours.
Sieve the nuts and discard the rest.
Blend the nuts together with the remaining ingredients into a smooth paté.
Pour into the desired mold and let set in the refrigerator. We use small silicone molds.

Blend everything together in the thermoblender for 8 minutes on setting 10.
Sieve and spread the puree onto stencil mats.
Dry in the oven for 25 minutes at 120°C. Immediately shape the caramel into a desert rose and let cool.

Roast the almonds in an oven at 150°C until golden brown (about 8 minutes). Let cool.
Blend the almonds together with honey, argan oil, and salt into a fine paste in the blender.

Peel the oranges, save them for later, and remove the white pith from the peel with a knife.
Cover the peels with water and bring to a boil, cook for 30 seconds and drain the water. Repeat 4 more times.
Add the sugar on the 4th time. Bring to a boil and let confit for 1 hour on low heat.
Juice the oranges and reduce the juice by 50%.
Sieve the candied peels and blend into a smooth puree with the reduced orange juice.

Finely chop the almond slivers and roll the paté balls in them.
Pipe some amlou in the center and 6 dots of orange cream around it. Arrange the marigold leaves in a wreath and place the whole in a carrot caramel (rose).
Serve the bites on a desert rose.