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Le Chaudron recipe
Mousse de foie gras au Cognac
Foie gras mousse with Cognac
⏱ 20 minServes 8Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)mi-cuit foie gras
200 ml (¾ cup)heavy cream
50 ml (3½ tbsp)good Cognac
50 ml (3½ tbsp)ruby port
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
1 pinchquatre épices (French four-spice blend)
- 300 g (11 oz) mi-cuit foie gras
- 200 ml (¾ cup) heavy cream
- 50 ml (3½ tbsp) good Cognac
- 50 ml (3½ tbsp) ruby port
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
- 1 pinch quatre épices (French four-spice blend)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the foie gras out of the fridge 15 minutes ahead.
- Put the stainless steel bowl and whisk in the freezer for 15 minutes.
- Cube the foie gras and put it in a food processor with the Cognac and port.
- Process for 2 minutes until perfectly smooth.
- Whip the very cold cream to stiff peaks in a chilled bowl.
- Gently fold the whipped cream into the foie gras with a spatula.
- Season with flaky salt, pepper and four-spice, pipe into glasses and refrigerate for 4 hours.
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