Foie Gras Torchon with Espresso-Whipped Mascarpone, Spiced Ladyfingers, Candied Hazelnuts, Blood Orange, Orange Purée, and Espresso Fluid Gel

For Torchon

1. Soak the foie gras in room temperature water for one hour.

2. Line a baking tray with two layers of plastic wrap

3. Cut the foie down the center and remove any veins.

4. Then place onto the plastic wrap.

5. Mix all the seasoning and sprinkle all over the foie.

6. Drizzle with the gran marnier.

7. Roll up in the plastic into a tube as tightly as you can. Tie the ends with kitchen string.

8. Place in the fridge for 4 hours or overnight.

When ready to cook

1. Remove the torchon from the plastic and wrap tightly in cheesecloth. Tie each end tightly with kitchen string.

2. Heat a pot of water to 160 degrees. Or just when bubbles start to form but it’s not boiling.

3. While waiting make an ice bath in a large bowl.

4. Submerge the torchon and cook for 2 min.

5. Remove immediately to the ice.

6. Let it sit in ice for 10 min.

7. Remove from ice onto paper towels

8. Roll it up in 3-4 layers of paper towel making sure to squeeze as tightly as you can.

9. Let it rest in the fridge again ideally overnight.

10. Then slice and serve.

For the Whipped Mascarpone

Put everything into a bowl of a stand mixer and mix on high until light and creamy.

For the Ladyfingers

1. Preheat oven to 350

2. Line two half sheet pan baking trays with parchment

3. Get two plastic piping bags ready to fill.

4. Using a stand mixer whip the yolks with 1/2 cup sugar, vanilla and salt for about 4 min on high.

5. Set aside and clean the whisk then whip the whites to soft peaks then add the other 1/2 cup sugar and whip on high for 5 min.

6. Gently fold the whites into the yolks.

7. Do not deflate as best you can

8. Sift the flour and corn starch into the egg batter and gently fold in. Do not over mix, some streaks are ok.

9. Place the batter into piping bags and pipe immediately

10. The tip of the bag should be around 1/2 in wide and you should pipe about a 6 in strip.

11. Mix the powdered sugar with the cocoa, cinnamon and espresso powder and use a sifter to dust over the top of each lady finger

12. Bake each tray one at a time for 10-11 min and let cool ten min.

13. Store in an airtight container once fully cooled

For the Espresso Fluid Gel

1. Bring the espresso to a simmer

2. Whisk in agar agar

3. Simmer 2 min. Cool.

4. It will be stiff to the touch. Cut into cubes and blend in a blender until smooth.  Place into a squeeze bottle

For the Orange Purée

1. Bring the orange juice to a simmer

2. Whisk in agar agar

3. Simmer 2 min. Cool.

4. It will be stiff to the touch. Cut into cubes and blend in a blender until smooth.  Place into a squeeze bottle

For the Candied Hazelnuts

1. Heat a sauce pan on medium high and melt the sugar water and salt together until bubbly.

2. Add nuts and stir to coat 2-3 min

3. Place nuts on a tray lined with parchment paper

4. Let cool then roughly chop

For Finishing Dish

1. Drizzle your plate with the two gels.

2. Place a 1/4 in slice of torchon in the center.

3. Pipe or quenelle 5 dollops of whipped mascarpone around the torchon.

4. Break up some lady fingers and sprinkle around finish with the hazelnuts, some blood orange or navel orange segments and a light dusting of cocoa powder.