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.

02.09.2022 Author: crazybakeryandpizza.com

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