Whipped cream of foie gras
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.