For verrine for 4 people • 150 g half-cooked foie gras • 4 tbsp. fig jam (black cherry chutney for me) • 20 cl of liquid cream • 2 tbsp. muscat mushrooms • salt, pepper Cut the foie gras into pieces and put them in ...

Whipped cream of foie gras

For verrine



for 4 people



• 150 g half-cooked foie gras



• 4 tbsp. fig jam (black cherry chutney for me)



• 20 cl liquid cream -


• 2 tbsp. tablespoon muscat good



• salt, pepper





Cut out foie gras en pieces and put them in a saucepan with cream and muscatel. Heat over low heat to melt them. Season with salt and pepper.Mix the preparation with the dipping blender and reserve 2 hours in the refrigerator. Once the preparation is cooled, whip it to obtain a foamy consistency.





Fill 4 glasses of mousse with foie gras, cover with fig jam and refrigerate until serving.

magic cake with cherries

• 4 eggs • 150 g of sugar • 125 g of butter • 120 g of flour • 1 vanilla pod • ½ liter of warm milk • 2 cac of crystallized sugar • 250 g of cherries. Preheat the oven to 160 °. Melt the butter in a small saucepan. Warm up the milk by adding ......

Puff pastry Surimi boursin

Ingredients: 2 or 3 puff pastry 1 jar of garlic and garlic cooking balsam 9 cup of surimi preheat your oven to 200 ° chop the surimi, not too fine either .. in a bowl mix the surimi emitters or chop with the bishinette cuisine, mostly......

Fast couscous

This recipe is made from the rest of the freezer's vegetables, so the proportions are all about "about." ... Ingredient for 5 carrots Leeks in rounds Small peas Chick peas (I love chickpeas they were dry. Not frozen ...) ......

Roses puffed with apples

Ingredients: a roll of puff pastry, a big apple, cinnamon, three teaspoon of orange jam, teaspoon of water, cinnamon. To make the recipe: Spread the puff pastry and cut it so that it ......