RecipeWe make difference SIB
Mixing ratio
Foie Gras sauce
- Frozen&Portioned Bechamel sauce 100g
- Milk 40g
- Foie Gras spread 35g
- Gouda cheese 15g
- Cheddar cheese 10g
Cheese Tsukune
- Tsukune 2ea
- Mozzarella cheese 45g
Foie gras tsukune
- Cheese tsukune 1ea
- Foie Gras sauce 100g
Cooking process
Foie Gras sauce
- - Boil all together in the mlid heat.
Cheese Tsukune
- - Mould Mozzarella in ball shape and cover by Tsukune in ball shape
Foie gras tsukune
- 1. Bake Cheese Tsukune for 15 min at 180℃
2. Heat the serving plate and place the baked cheese Tsukune
3. Pour the warm Foie Gras sauce and torching the top
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