Ref. 311641

Duck mousse with fig bits

Description Light mousse of sliced foie gras of duck with pips of figs

Presentation suggestion It is preferably served at the beginning of the meal, cold, in slices, with or without aspic to be eaten with lightly toasted peasant bread or brioche

Tasting note A symphony of contrasts between the softness, creaminess and the salty touch of the best foie, with the fabulous taste of the figs

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Duck mousse with apple Ref. 310222

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Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

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 ………..