Ingredients
For 1 Terrine mould
250g
QimiQ Classic, unchilled
300g
Foie gras [goose liver] by Rougié
35ml
Chicken stock
1pinch(es)
Salt, to taste
1pinch(es)
Pepper, to taste
2cl
Brandy
2cl
Port
125ml
Whipping cream 36 % fat, whipped
Preparation
- Sauté the foie gras in a pan without fat.
- Allow the fried foie gras to cool, then push through a potato press.
- Whisk the unchilled QimiQ Classic smooth. Add the foie gras and chicken stock and mix well.
- Season with the salt, pepper, cognac and port.
- Fold in the whipped cream.
- Chill for at least 4 hours, preferably over night.
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