Foie Gras Mousse on Brioche With Apple Wedges Recipe

By Brett Moore

Updated 03/29/18

A small plate of foie gras mousse
stu_spivack/flickr/CC By SA-2.0
Ratings
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: Serves 8

This very simple recipe combines the luxurious fattiness of foie gras with the tartness of apple brandy. It is 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.

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 tasteA loaf of brioche
  • An apple

Steps to Make It

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 at 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.

Cut your brioche into slices, and toast it.

Cut your apple into wedges.

Serve your foie gras with the brioche slices and apple wedges.

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