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.

Pear gratin with almond cream

This recipe is made with the rest of the almond cream and pears of the recipe presented yesterday. Ingredients the rest of the almond cream, the rest of the pear, the rest of the juice of the box of pears, some chocolate chips, some lovers parade .......

Good New Year's Eve

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

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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......

Tagine of pigeons

Thanks to my brother Guillaume for these farmer pigeons. for 3 people: * 3 farmer's pigeons * 50g of butter * 2 tablespoons of olive oil * 100g of flaked almonds * 1 teaspoon of raz el hanout * 50g of raisins * ginger powder ......