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Recipe: Fois Gras and Truffle Mousse edit
Yield: 6 servings
Tags: Appetizers
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tribecacheese.com October 09, 2009 View profile
edit Ingredients
1 ¼ |
pounds Grade-A fois gras - (1 lobe) at room temperature |
¼ |
cup Cognac |
¼ |
cup Heavy cream |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
½ |
ounce Black truffles finely chopped |
1 |
doz Toast points |
edit Preparation
Step 1 |
In a food processor fitted with a metal blade, add the fois gras and puree until smooth. Add the cognac and cream. Process until smooth. Season with salt and pepper. Remove from the processor and fold in the truffles. Spoon the mousse in a porcelain 2-cup dish. Serve the mousse at room temperature with the toast points. |
Step 2 |
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