1l Teishibounyu Milk
180g honey
40ml milk powder
7g Stab 200
50ml lime juice
10g tarragon
20g caviar
For the oil
1l vegetable oil
10g vanilla pods
10g bronze fennel tops
For the Rose Cured Salmon
In a food processor or blender, combine the rose petals, rosewater, sugar and salt. Pour the mixture over the salmon in an airtight container, then place in the fridge to marinate for 6-8 hours.
For the Foie Gras Cream
Place the gelatine in a saucepan over low heat, then pour in 150g of double cream. Melt gently until combined then set aside.
Slice the foie gras evenly – each piece should be 20g in weight. Then, place in a vacuum bag and cook in a water bath at 54 degrees for 10 minutes.
Next, in a blender, combine the gelatine cream mixture, the foie gras, and the rest of the ingredients. After you’ve blended it, pass through a sieve, then spoon the mixture into even portions like quenelles of 25g on a tray and place in the fridge to set.
For the Rhubarb Jelly
Melt all of the ingredients over medium heat until thoroughly combined. Pour into rectangular shaped moulds (each portion should be around 10g) and leave in the fridge to set.
