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.

Ingredient: rice for 2.1 cac curry. 1 onion.4 merguez. Cook the rice in the rice cooker with the curry spoon, during this time, slice the onion and sauté it in the pan. Remove from the pan and cut the merguez in 6 or 8 and Grill......

- 4 oranges - 1/2 sachet of prunes - water of orange blossom - flaked or crushed almonds (I put tapered almonds and roasted almonds) In a bowl, cut the prunes in 4, pour 2 tablespoons of water of orange blossom, mix and leave ......

recipes simple, fast and according to my mood and my courage ......

Ideal recipe for an aperitif or everyone tears a slice of bread Recipe super good, even those who do not like vegetables liked INGREDIENTS 1 baguette ½ spoonful of oil 1 small box hearts artichokes (not put) drained and chopped, 250 g pushes ......