Description Assorted Pate Seasoning with Black Pepper and Duck Foie Gras Mousse
Presentation suggestion A classic and mild flavor for an aperitif, a starter or a light dinner. Jams, chutneys, jellies, figs, red currants or quinces combine to perfection
Tasting note
Simplicity is not at odds with exquisiteness. The rough and exotic aroma of black pepper marries the softness and creaminess of the finest pâté.
The intense and ancient taste of duck foie gras presented in a light and fluffy mousse texture.
Formats For deli and delicatessen
Duck mousse
1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets
1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.
Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..
Behind every pleasure offered by Cuit's there is a hidden true story and the passion for good taste.
Roasted meats
Pâtés
Exclusive cold meats
Duck Mousse
Duck foie gras delicatessen
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84
E-mail: ventas@cuits.com
