Far North Sortilège cocktail with foie gras crème brulée

Ingredients

Yield:

4 persons

• Ingredients - cocktail

  • 2 oz Sortilège (Quebecer maple-flavored whisky)
  • 2 oz ice cider (Face cachée de la pomme or other)
  • 16 oz local sparkling wine (Orpailleur brut)

• Ingredients - crème brulée

  • 200g Foie Gras, uncooked and diced
  • 5 egg yolks
  • 250 ml. Milk
  • A pinch of salt
  • A pinch of pepper
  • 10 gr. of sugar

Preparation

Difficulty:

Easy

Time:

10 MinutesPreparation

Total Time:

30 Minutes

1. Method - cocktail

   1. Combine ingredients and shake with ice
   2. Serve in a Champagne Glass

2. Method - crème brulée

   1. Put all ingredients except the sugar in a bowl
   2. Combine with a hand mixer until homogeneous
   3. Strain through a fine sieve
   4. Carefully ladle the mixture into the ramekins
   5. Place the ramekins on a deep baking sheet lined with a silicone mat in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins
   6. Bake at 200F for 20 minutes
   7. Let cool 30 minutes before refrigerating for at least 2 hours
   8. Just before serving, sprinkle the top of each ramekin with a thin even layer of sugar, using about 1 tablespoon per ramekin
   9. Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar. Serve immediately