World Gourmet Summit 2005 - Culinary Masterclass

California Golden Raisin Crème Brûlée
Oven-Roasted Foie Gras and Baby Spinach

	Serves 4
	INGREDIENTS
	Crème Brûlée
225ml 1 tbsp 1 tbsp 2 40g 30g 25g	fresh cream reduced apple juice reduced white balsamic vinegar egg yolks apple puree Californian golden raisins powdered cane sugar
	The Foie Gras
240g 20g	foie gras cut into 4 slices flour, for dusting Salt and pepper to taste Lavender leaves, for garnishing
	Baby Spinach
80g 20g	baby spinach leaves, washed and pat dried unsalted butter Salt and pepper, to taste

Method:
1.	For the Crème Brûlée: Bring the fresh cream, apple juice and vinegar to a boil in a saucepan together, then remove saucepan from the stove. Mix the egg yolks with the apple puree and stir into the cream mixture. Pour the mixture into 4 small bowls, top with Californian golden raisins and cover each bowl with cling film. Bake for 30 to 40 minutes in a bain marie in an oven pre-heated to 140°C, then cool and transfer to a refrigerator. Once chilled, dust with powdered cane sugar and caramelise the top with a blow torch.
2.	For the Oven-Roasted Foie Gras: Dredge the foie gras pieces with flour and sear on both sides in a hot pan, then transfer the pan to an oven pre-heated to 120°C to bake for about 3 minutes.
3.	For the Baby Spinach: Sauté the spinach leaves in unsalted butter and season to taste with salt and pepper. Arrange the sautéed spinach over the crème brulee, top with a piece of foie gras and garnish with lavender leaves.

To Serve:
Cut the artichokes in half, season with salt and pepper and place on serving plates. Drizzle with olive oil and add the plum tomato confit and sautéed samphire. Spoon the prawn bisque around the plate and the sabayon in the centre. Top the sabayon with the Norwegian cod fillet and US potato rings and serve immediately.