Foie Gras Mousse Recipe

Preparation of Foie Gras Mousse

1. 1

   Prepare the Gelatin

   Soak the gelatin sheets in cold water for about 5 minutes until softened. Once softened, remove from water and squeeze out excess liquid.

2. 2

   Sauté Shallots

   In a skillet, melt 50 grams of butter over medium heat. Add finely chopped shallots and sauté until translucent, about 5 minutes. Remove from heat and let cool.

3. 3

   Blend the Foie Gras

   In a food processor, combine the foie gras, sautéed shallots, cognac, salt, and white pepper. Blend until smooth.

4. 4

   Add Gelatin and Cream

   In a small saucepan, heat a few tablespoons of the heavy cream over low heat. Add the softened gelatin and stir until dissolved. Combine the gelatin mixture with the foie gras mixture. Then fold in the remaining heavy cream gently until well incorporated.

5. 5

   Chill the Mousse

   Transfer the mousse mixture into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or until set.