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Le Chaudron recipe
Verrines mousse foie gras
Foie gras mousse cups with gingerbread
⏱ 30 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)mi-cuit foie gras
200 ml (¾ cup)very cold heavy cream (35% fat)
4ripe fresh figs
50 g (2 oz)French gingerbread (pain d’épices)
2 tbspruby port- 1 tbspfig jelly
1 pinchfleur de sel (flaky sea salt)to finish
1 pinchfreshly ground pepper
- 200 g (7 oz) mi-cuit foie gras
- 200 ml (¾ cup) very cold heavy cream (35% fat)
- 4 ripe fresh figs
- 50 g (2 oz) French gingerbread (pain d’épices)
- 2 tbsp ruby port
- 1 tbsp fig jelly
- 1 pinch fleur de sel (flaky sea salt) to finish
- 1 pinch freshly ground pepper
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 30 minutes ahead so it reaches about 16 °C (60 °F).
- Blend the foie gras with the port for 1 minute until perfectly smooth.
- Whip the cold cream to firm peaks, starting slow and increasing speed.
- Gently fold the cream into the foie gras.
- Chill in a sealed piping bag for 1 hour to firm up.
- Toast the gingerbread in the oven for 3 minutes and cut into small cubes.
- Pipe the mousse into the glasses and top with fig quarters and the toasted gingerbread.
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