Os À Moelle Recipe

inspired by

@aubergedupommier

Sep 18 2024

•

2h

•

Serves 4

Jump to recipe ↓

Recipe information

Make Os À Moelle in just 2h . bone marrow, foie gras mousse, brioche, wine jelly, Muscat Niagara fruit compote

Bone Marrow Preparation

1. Roasting the Marrow

Preheat your oven to 450°F (230°C). Place the bone marrow bones upright on a baking dish, sprinkle with sea salt and black pepper, and roast for 15-20 minutes or until the marrow is soft and starts to separate from the bone.

Foie Gras Mousse Preparation

2. Making the Mousse

In a food processor, blend the foie gras, heavy cream, brandy, salt, and white pepper until smooth. Transfer to a bowl, cover, and refrigerate for at least 1 hour to set.

Brioche Preparation

3. Toasting the Brioche

Spread butter on both sides of the brioche slices. Toast them in a skillet over medium heat until golden brown on both sides.

Wine Jelly Preparation

4. Making the Jelly

In a saucepan, combine red wine and sugar over medium heat. Soak gelatin sheets in cold water for 5 minutes, then stir into the warm wine mixture until dissolved. Pour into a mold and refrigerate until set, about 4 hours.

Muscat Niagara Fruit Compote Preparation

5. Creating the Compote

In a small saucepan, combine Muscat Niagara grapes, sugar, and lemon juice. Cook over low heat until the grapes soften and release their juices, about 10 minutes. Allow to cool.

Os À Moelle Recipe

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Was this page helpful?

Bone Marrow

Foie Gras Mousse

Brioche

Wine Jelly

Muscat Niagara Fruit Compote