Foie Gras Mousse Recipe
Hudson Valley Foie Gras, Citrus Gelée, Brewpaddle Sourdough
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Ingredients
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Foie Gras Mousse
Method
Preparation of Foie Gras Mousse
- 1
Sauté Shallots
In a small pan over medium heat, melt 20 grams of the unsalted butter. Add the finely chopped shallots and sauté until translucent, about 5 minutes. Remove from heat and let cool.
- 2
Blend Foie Gras
In a food processor, combine the Hudson Valley foie gras and the remaining butter. Blend until smooth.
- 3
Add Ingredients
Add the cooled shallots, heavy cream, cognac, salt, and white pepper to the foie gras mixture. Blend until all ingredients are well incorporated and the mixture is smooth and creamy.
- 4
Chill Mousse
Transfer the mousse to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
