Hudson Valley Foie Gras, Citrus Gelée, Brewpaddle Sourdough

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.

Sauté Shallots

In a food processor, combine the Hudson Valley foie gras and the remaining butter. Blend until smooth.

Blend Foie Gras

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.

Add Ingredients

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.

Chill Mousse

Hudson Valley Foie Gras

Unsalted Butter

Heavy Cream

Shallots

Cognac

Salt

White Pepper

Foie Gras Mousse

Make Foie Gras Mousse Recipe in just 30m. Hudson Valley Foie Gras, Citrus Gelée, Brewpaddle Sourdough

Foie Gras Mousse Recipe

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