Foie Gras Mousse Recipe
Toasted brioche, concord grape, marcona almond
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Ingredients
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Foie Gras Mousse
Method
Preparation
- 1
Prepare the Foie Gras Mousse
In a skillet, melt the butter over medium heat. Add finely chopped shallots and sauté until soft. In a food processor, combine the foie gras, sautéed shallots, cognac, salt, and white pepper. Blend until smooth.
- 2
Incorporate Heavy Cream
With the food processor running, slowly add the heavy cream until fully incorporated and the mousse is light and fluffy.
- 3
Chill the Mousse
Transfer the mousse to a serving dish or mold. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- 4
Prepare the Toasted Brioche
Slice the brioche and toast until golden brown. Allow to cool slightly before serving.
- 5
Serve with Toppings
Serve the foie gras mousse chilled, topped with fresh concord grapes and toasted marcona almonds alongside the toasted brioche.