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.