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Foie gras mousse in a glass

Foie gras mousse in a glass, served on a bed of sautéed/roasted pear, garnished with crushed toasted hazelnuts

Public
Course: Starter
Preparation time: 20 minutes
Rest time: 120 minutes
Energy: 199 kcal / serving

Instructions

  • 1.   Peel and slice the pears, then sauté or roast them in the oven.
    Set aside.
  • 2.   Start by cutting the foie gras into cubes, add the cream, season with pepper and salt, pour in a little cognac or armagnac.
  • 3.   Blend everything together using an immersion blender.
  • 4.   Pour into a siphon. Shake well and add the gas. Fill the glasses. Chill for at least one hour (or chill the siphon and assemble at the last moment.)
  • 5.   Toast the hazelnuts in a pan or in the oven and crush them with a mortar and pestle.
  • 6.   Assemble the glasses with a layer of sautéed pear, foie gras mousse, a pinch of salt and pepper, crushed hazelnuts.
  • 7.   Serve the glasses with a little fig jam and warm buttered brioche toasts drizzled with hazelnut oil.

Ingredients for servings

  • 150 g of foie gras
  • 20 ml of thick sour cream
  • 3 tablespoon of Cognac
  • 2 handful of hazelnut
  • 2 tablespoon of hazelnut oil
  • 6 slice of sliced brioche
  • 2 gas cartridge
  • 6 pears
  • 2 hazelnut butter
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    199 kcal
    10 %
  • Fat
    14,3 g
    20 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    10,06 g
    4 %
  • of which sugar
    9,85 g
    11 %
  • Protein
    1,95 g
    4 %
  • Fibers
    2,93 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.