Foie Gras Mousse Recipe

Ingredients

• 8 ounces fresh foie gras (preferably grade A for the finest quality)
• Salted water (for cleaning the foie gras)
• Pinch of kosher salt
• ½ cup heavy cream (cold, for whipping to stiff peaks)
• 2 tablespoons unsalted butter (softened, to add silkiness)
• ¼ teaspoon white pepper (freshly ground for subtle heat)
• 1 tablespoon Cognac or Armagnac (optional, for a classic French touch)
• 1 teaspoon sugar (to balance the savory notes)
• Fresh chives (finely chopped, for garnish)
• Toasted brioche slices (for serving)
• Fig jam or quince paste (provides a sweet contrast)
• Sea salt flakes (to sprinkle just before serving)