Foie Gras Mousse

Aerated Foie Gras sounds extra yummy. I'll purchase extra foie gras to give your iSi method a try. I'm guessing that it will require more heavy cream along with passing it through a fine sieve before putting it into the iSi to work. I'll report next week on the results.

Mike_Minh_Truong_54120

Hi @Trevor and @Brendan Lee! I know you've both been busy making fancy meals, but I wanted to update you about my experimentation with your Foie Gras Mousse recipe. I decided to aerate the Foie Gras Mousse by using an iSi canister and then serving the mousse on top of a single corn puff.

Nicky_J_17040

@Trevor

A little different than what you're talking about, but Marcus Samuelson has his Foie ganche. It's "set-up", but liquified center. Kinda like a molten lava chocolate cake.

trev_teich

Cool, how did it taste? Very interesting looking texture.

Mike_Minh_Truong_54120

It tasted really good. The texture was close to whipped cream. I threw in some extra cream, honey, and a little truffle concentrate to counter balance the intense flavor of foie gras.