Fois Gras And Truffle Mousse
A silky, luxurious room-temperature mousse of pureed Grade A foie gras with cognac, cream, and finely chopped black truffles, served with toast points.
FrenchOtherIntermediate10 minBy Northstar
Ingredients
Servings
6
- 1 lobe Grade A foie gras, room temperature (about 1.25 lbs)
- 0.3 cup Cognac
- 0.3 cup heavy cream
- 0.5 oz black truffles, finely chopped
- 12 each toast points, for serving
Instructions
- 1
In a food processor fitted with a metal blade, add the foie gras and puree until smooth.
- 2
Add Cognac and cream. Process until smooth.
- 3
Season with salt and pepper.
- 4
Remove from processor and fold in the chopped truffles.
- 5
Spoon mousse into a porcelain 2-cup dish. Serve at room temperature with toast points.
Tags
frenchappetizeremeriltrufflemoussefoie-gras