Dilmah Seven Star Tea


Food : Main Courses


IngredientsFoie Gras Terrine

  • 250g foie gras
  • 5g salt
  • 2g black pepper

For Foie Gras Soy Bean

  • 250g foie gras terrine
  • 250ml soya milk
  • 25g flour, all purpose
  • 4 sachets Dilmah Berry Sensation Tea


  • To make the terrine, clean the veins off the foie gras and season with salt as well as black pepper. Vacuum the foie gras and let it marinate for a night.
  • After that, poach the foie gras at 60°C for 12 minutes. Chill it down.
  • In a separate pot, boil the soya milk together with the tea. Once boiled, simmer for 5 minutes and remove from stove. Cover with plastic wrap and let it infuse for 1 hour.
  • Bring up the soya infusion to boil again. Add the foie gras gradually.
  • Stir well. Cook for 5 minutes.
  • Remove from the stove and pour it on a steel tray (use cling film as an outside layer, before pouring the mix).
  • Let it set and cut individually.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Berry Sensation

Created by : Nalendra Anindita