Foie Gras Mousse on Brioche With Apple Wedges

Written by
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
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Brett Moore
Updated 10/08/19
A small plate of foie gras mousse

stu_spivack / flickr / CC By SA-2.0
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings

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 taste)
  • 1 loaf of brioche
  • 1 apple

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

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

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

  6. Cut your brioche into slices, and toast it.

  7. Cut your apple into wedges.

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

  9. Enjoy!

Tip

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