By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras mousse is the lightest of the foie gras formats. Where terrine and parfait are dense, mousse is whipped, almost cloud-like, light enough to spread thinly without overwhelming. The shortcut version uses a quality bloc and a hand-mixer. Five minutes of work.
Key Takeaways
- Use [Rougié foie gras bloc](https://beleaev.com/products/rougie-bloc-of-goose-foie-gras-210g) for the easiest version
- Whip with cold cream until light and airy
- Season with sea salt and white pepper
- 50g per portion, generous for canapés
- Serve at room temperature
The Ingredients
Serves 6 as canapés
- 200g Rougié foie gras bloc, at room temperature
- 100ml double cream, cold
- 1 tsp Cognac or Armagnac
- 1/4 tsp fine sea salt
- A pinch of white pepper
- 12 small slices toasted brioche
- 1 tbsp finely sliced chives
- A few flakes of Maldon sea salt
The Method
Step 1: Whip the Cream
Whisk the cold cream until soft peaks form. Don't overwhip.
Step 2: Combine
In a separate bowl, mash the foie gras with a fork until smooth. Add the cognac, salt, and white pepper.
Fold the whipped cream into the foie gras gently with a spatula. Don't deflate the cream.
Step 3: Pipe or Spoon
Transfer to a piping bag with a star nozzle. Pipe rosettes onto warm toasted brioche slices.
Step 4: Garnish and Serve
Scatter chives and a flake of sea salt on each. Serve within 30 minutes.
Tips
Cold cream, room-temperature foie. Cold foie won't fold cleanly, hot cream won't whip.
Don't overmix. Fold gently to keep air in the cream. The mousse should look light and slightly bubbly, not dense.
Pipe for elegance. Spoon for casual.
Serve at room temperature. Cold mousse on toast is too firm.
Variations and Pairings
With truffle: Add 5g of finely grated black truffle to the foie before mixing. Or use foie gras with truffles.
With caviar: Top each piped rosette with a small spoon of Royal Oscietra.
With fig: Add a small spoon of fig jam to each toast.
Wine pairing: Sauternes or chilled champagne.
For more foie gras dishes, see our foie gras terrine and foie gras parfait recipes.
Frequently Asked Questions
Mousse vs parfait?
Parfait is silky and dense, made by emulsifying. Mousse is light and whipped, made by folding in cream.
How long does it keep?
Best within 24 hours. Beyond that, the cream loses its lift.
Can I make in advance?
Make the foie gras mixture up to 24 hours ahead. Whip the cream and fold in within 1 hour of serving.
How much per person?
For canapés, 30-40g per person. For starter portions, 60g per person.
Further Reading
Foie gras mousse on warm toast is one of those canapés that makes a drinks party feel instantly more grown-up. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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