Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse, a recipe from Périgord on the Worldwi
Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse, a recipe from Périgord on the Worldwide Gourmet
Keywords
- Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse
- a recipe from Périgord on the Worldwide Gourmet
Ingredients
- - 1 kg (2 1/4 lb.) Foie gras or goose liver
- - 5 g (1 tsp.) salt
- - 2 g (1/2 tsp.) pepper
- - 100 ml (6 tbsp.) Saussignac or other sweet wine
- - 30 g (1 oz.) Date paste
- - 30 g (1 oz.) heavy cream, whipped
- - 10 g (2 tsp.) hot cream
- - 1 g (1/4 tsp.) gelatin
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