Foie Gras Mousse

Appetizer, Side Dishes
  • Print
Recipe Image
Ingredients for 575 g
  • 100 g QimiQ Classic, unchilled
  • 300 g Foie gras [goose liver] by Rougié
  • 35 ml Chicken stock
  • Salt, to taste
  • Pepper, to taste
  • 2 cl Brandy
  • 2 cl Port
  • 100 ml Whipping cream 36 % fat
Method
1.
Sauté the foie gras in a pan without fat.
2.
Allow the fried foie gras to cool, then push through a potato press.
3.
Whisk the unchilled QimiQ Classic smooth. Add the foie gras and chicken stock and mix well.
4.
Season with the salt, pepper, cognac and port.
5.
Fold in the whipped cream.
6.
Chill for at least 4 hours, preferably over night.