Whipped Cream of Foie Gras

Ingredients

Serves 4

• 150 g half-cooked foie gras
• 20 cl liquid cream
• 2 tablespoons Muscat wine
• 4 tablespoons fig jam or black cherry chutney
• Salt and pepper

Preparation

1. Cut the foie gras into pieces and place it in a saucepan with the cream and Muscat.
2. Heat gently until the foie gras melts. Season with salt and pepper.
3. Blend the mixture with an immersion blender until smooth, then refrigerate for 2 hours.
4. Once thoroughly chilled, whip the mixture until it develops a light, foamy consistency.
5. Divide the foie gras mousse among four small glasses. Top each serving with fig jam or black cherry chutney.
6. Keep refrigerated until ready to serve.