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Recipe : ** Foie Gras Mousse

Foie Gras Mousse
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    5 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
makes about 1 cup
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
foie, foie gras, foie gras, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • 250 g cooked foie gras, such as from a terrine
  • 2 g gelatin, softened in cold water
  • 100 ml clarified chicken stock
  • 50 ml heavy cream

  • Recipe preparation steps

  • 1
    Purée foie gras through a fine sieve.
  • 2
    Add gelatin to stock. Heat slightly to dissolve gelatin. Cool over an ice bath until the stock starts to thicken.
  • 3
    Combine foie gras, stock, and cream. Chill until ready to use.
  • 4
    Coat the bottom of a ramekin with gelatin made from clarified stock. Decorate with herb leaves, such as tarragon, and a slice of truffle. Coat with another layer of gelatin. Add "mousse de foie gras" and refrigerate until firm.
  • Ready !



 

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