Light foie gras mousse flavored with black pepper
Appropriate to build a wide battery of amazing canapés with caviar, pickles, egg yarn and a thousand combinations to reach your creativity. Simply as cold entree with very fine biscottes is sublime
Simplicity is not at odds with exquisiteness. The rough and exotic aroma of black pepper marries the intense and ancient taste of duck foie gras presented in a light and fluffy mousse texture
1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
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.
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..
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17244 Cassà de la Selva (Girona) SPAIN
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