Foie Gras Mousse

This very simple recipe combines the luxurious fattiness of foie gras with the tartness of apple brandy. A divine combination that is sure to be a party favorite. The cheaper grade B foie gras is perfectly suitable for this recipe. You may even use the canned foie gras, although there is a definite loss in flavor.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 8 Ounces Fresh Foie Gras - Grade B, cut into 1 inch pieces, vein removed
• 1/4 Cup Pomme de Vie (Apple Brandy)
• 8 Ounces Unsalted Butter, room temperature (soft)
• Salt & Pepper, to taste

Preparation:

Heat up a non-stick pan until it is very hot. Add the foie gras and saute for about 5 minutes. Remove from heat and let cool.

Put the foie gras into a food processor fitted with the chopping blade. With the processor running on a low speed, slowly add the brandy and softened butter.

Continue to mix until it is a smooth consistency. Taste and add salt and pepper to your liking.

Put the mixture into a serving bowl. Cover with plastic wrap and chill in the fridge for at least 2 hours.

Serve with small slices of toast and tart apple wedges.

For a more elegant presentation, use a cake piping bag ahead of time to swirl portions onto individual toasts.

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