Recipes: Fusion - Akihiro Kakimoto

1. Mix all by Robot Coupe
2. Spread into a frame with 2mm thin

1. Heat Fig puree and Invert sugar until boil
2. Mix melted Chocolate and Fig paste by Robot Coupe
3. Add (1) into (2) to make ganache
4. Let it cool. Add Sherry at 40℃ then add Butter at 35℃
5. Spread in to frame with 4mm thin

1. Heat Terrine de Foie Gras, Beer and Invert sugar. Add melted chocolate and emulsify
2. Let it cool until below 40℃. Add Sherry and sorbitol 
3. Spread into frame with 4mm thin

1. Caramelize almonds with Sugar, spread on silpat to let them cool
2. Mix (1) with melted chocolate and lemon zest with the Robot Coupe
3. Spread into frame with 2mm thin

1. Clean the Foie Gras well
2. Mix all ingredients, wrap with cling film and leave overnight
3. Put in heat-resistant container and vacuum it
4. Bake in steam convection oven at 60℃ for 1 hour