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.

For 5 generous verrines (I use glasses ... so it's very generous ......) 1 box of pears in syrup 1 package of speculos roughly crushes a little liquid caramel 500g of milk 6 yellow 70g of caster sugar 1 packet of vanilla sugar......

Ingredients 400g of chicken livers, 250g of sweet butter 10cl of white wine, salt, pepper, it does not put but I I add 1pincee of spices (not too much if it spoils the taste) 1 handful of trumpets death (optional) The day before, put the ......

Just some photos of the dessert prepared for the baptism of Mathis and 30 years of Amandine. A raspberry on a sponge cake with raspberry jam, vanilla muslin cream, raspberry cream mousseline. Accompanied by a chocolate crunch .......

• 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 ......