Description
A luxurious and creamy foie gras mousse, perfect for special occasions.
Ingredients
Scale
- 200g high-quality foie gras
- 100ml cold heavy cream
- 1 shallot, finely chopped
- 30ml brandy or cognac
- Salt and white pepper to taste
Instructions
- Trim any imperfections from the foie gras and soak in milk for 1 hour.
- Sauté the chopped shallot in a skillet over medium heat until translucent (about 5 minutes).
- Drain the foie gras and blend it with sautéed shallots, salt, white pepper, and brandy until smooth.
- Whip the cold heavy cream until soft peaks form, then gently fold it into the foie gras mixture.
- Transfer to ramekins and chill in the refrigerator for at least 4 hours.
- Serve garnished with fresh herbs or fruit compote alongside toasted baguette slices.
Notes
- Make sure the foie gras is of the highest quality for the best flavor.
- Chilling the mousse helps to set its texture, making it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg