Description
A rich and creamy foie gras mousse, perfect as an appetizer or a gourmet treat.
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
- Ensure the foie gras is of high quality for the best flavor.
- Chilling time is important for the mousse to set properly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: blending
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 0g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg