Easy

Fresh cream

Pepper

pinch

Salt

Foie gras mousse verrines

Set the verrines aside in a cool place. Cut the cooked (or semi-cooked) foie gras into 1 cm pieces.

Pour the crème fleurette and foie gras pieces into a saucepan. Stir gently over low heat to melt the foie gras, then season with salt and pepper.

Using a hand blender or food processor, blend until smooth. The texture should be fluid but thick. Cover with cling film and refrigerate for 2 hours.

Then remove the mixture from the fridge and blend again. Gradually, the mixture should turn into a creamy mousse. This may take a few minutes. Fill the verrines up to three-quarters full and decorate the top with red berries or slivers of foie gras.

Easy

45 min

Meat

Christmas

Main course

Starter

Appetizer

Servings

4

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

15 min.

Step #3

5 min.

Step #4

10 min.

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