Mousse of Foie Gras with Muscat sauce
I cook this recipe often not only because it does not require any special culinary skills, but also because it is incredibly delicious. Despite the fact that this recipe is from our "everyday menu", I added it to the menu of the "Colours of Autumn on your table" competition that took place at the forum last month. I considered this appetizer suitable for both casual and festive tables.
- 150 g prepared foie gras
- 60 g evaporated milk
- black pepper
- Cut foie gras into small pieces and put in blender.
- Add evaporated milk, salt, pepper and make puree, then whisk, divide into portion cups and put into the refrigerator
- 100-150 g sweet seedless grapes
- 150 ml Muscat
- Prick grapes in several places and pour Muscat
- Store in the refrigerator for 3-4 hours
- 1 tsp melted butter
- 1-2 tsp brown sugar
- pinch of cinnamon
- 80 mg Muscat
- Heat oil in a pan, add sugar and hold on fire stirring constantly until caramelise
- Add Muscat and cinnamon, reduce the heat and keep on low heat for a minute stirring slowly until sugar melts completely
- Take the pan off the heat, add the grapes, stir and cool
- Add small amount sauce with grapes into cups with a foie gras
- Store in refrigerator for 30 minutes
I have been asked at a forum about what I mean by the word "prepared foie gras". By this word I mean foie gras exposed to a thermal treatment, i.e. fried or steamed, ready for use, in a glass, metal or vacuum packaging. Muscat can be substituted by Sauternes.