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.