Foie Gras Mousse with Quince Compote

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Foie Gras Mousse with Quince Compote
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
For the mousse
200 grams
140 grams
140 milliliters
4
white Pepper (and salt)
20 milliliters
freshly grated Nutmeg
brown Sugar
For the quince
2
Lemons (juiced)
1 tablespoon
60 grams
1/2 scraped Vanilla beans
20 grams
100 milliliters
For serving
4 slices
1 tablespoon

Preparation steps

1.

For the mousse, rinse the foie gras, pat dry and cut into strips. Heat the cream and milk, add the liver and simmer for about 5 minutes until it begins to dissolve. Puree and press through a fine sieve. Beat the egg yolks until fluffy, then stir into the liver mixture. Season the mixture with white pepper, salt, port wine and nutmeg. Preheat the convection oven to 100°C (approximately 200°F). Pour the mixture into small, round ramekins, cover with plastic wrap and cook for 35 to 40 minutes in the preheated oven. Allow to cool in the ramekins.

2.

For the quince, peel the fruit, remove the seeds, cut into small cubes and drizzle with lemon juice. Heat the butter, stir in the sugar and caramelize. Add the quince, vanilla seeds, ginger and white wine, bring to a boil, then reduce the heat and simmer for 20 minutes. If necessary add a little water.

Sprinkle the foie gras mousse with brown sugar and caramelize with a kitchen torch until a brown crust develops. Fry the brioche slices in butter. Arrange the brioche, mousse and quince compote on plates and serve.