Ref. 311626

Mousse with goose

Description Mousse ligera de foie gras de oca en tarrina

Presentation suggestion Ideal para construir una amplia batería de sorprendentes canapés con caviar, encurtidos, huevo hilado y mil combinaciones hasta donde alcance tu creatividad. Simplemente como entrante frío con biscottes muy finos es sublime

Tasting note El intenso sabor del foie gras de oca presentado en una ligera y esponjosa textura de mousse.

Formats Para charcuterías y delicatessen. Expositor 6 unidades.

Other products

Black pepper pâté in terrine Ref. 310201

Duck confit Ref. 355020

Chicken breast stuffed with bacon and cheese Ref. 355417

Fine herbs pâté Ref. 310502

See more products

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 ………..