Foie Gras Mousse
Treat yourself to the exquisite richness of homemade foie gras mousse. This luxurious creation combines velvety foie gras with silky whipped cream, perfectly seasoned for a smooth, savoury flavour. Whether served as an elegant appetizer or a refined spread, each bite is an indulgent experience that promises to impress and satisfy with every bite.
Equipment
- Siphon (Optional Method)
Ingredients
- 200 g of foie gras
- 200 ml of whipping cream
- Salt to taste
- White pepper to taste
Instructions
Traditional Method
- Dip the blade of the knife into hot water then cut the foie gras into cubes.
- Pour the whipping cream into a saucepan and bring it to a simmer over medium heat. Once it simmers, remove it from the heat.
- Add the foie gras cubes to the warm whipping cream and let them sit for a few minutes to soften.
- Using a blender or food processor, blend the foie gras and whipping cream mixture until smooth and creamy.
- Season the mousse with salt and pepper to taste, and blend again to incorporate the seasoning evenly.
- Transfer the foie gras mousse into serving dishes or ramekins.
- Cover the mousse with plastic wrap and refrigerate for at least 2 hours or until set.
Siphon Method
- Follow steps 1-5 from the traditional method
- Pass the liquid mix through a fine mesh strainer.
- Allow the mixture to cool slightly before transferring it to a siphon canister.
- Charge the siphon with gas according to the manufacturer’s instructions.
- Shake the siphon gently to mix the contents.
- Refrigerate the mousse for at least 2 hours or until set.
- Serve the chilled foie gras mousse as an appetizer with toasted bread, or crackers, or as an accompaniment for your meal.
Notes
Serving Suggestions:
- Pair with fig, raspberry, or cranberry jam or jelly for a sweet and tangy contrast.
- Garnish with micro-greens, fig jam or compote, a drizzle of balsamic reduction, or finely chopped chives for added flavor and visual appeal.
- Serve on toasted brioche or crusty baguette slices for a classic pairing.
- For a fresh and crisp contrast, pair with vegetables like endive or radicchio.
- If you prefer a lighter, airier mousse, fold in whipped cream just before serving for more volume and a delicate texture.
- For a smoother consistency, strain the mousse mixture through a fine-mesh sieve before chilling to remove any solids or graininess.
- Add a small amount of brandy, or cognac to elevate the flavour and give it a subtle depth of richness. A splash of truffle oil can also add a luxurious touch.
- For a more savoury twist, incorporate a dash of white pepper or fresh herbs like thyme or tarragon.
- Refrigeration: Store leftover mousse in an airtight container in the fridge for up to 2-3 days to maintain freshness.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
