Wayne Gisslen

Mousse of Foie Gras

Preparation info
  • Yield:

    1 lb

    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Force the foie gras through a sieve to purée it.
    2. Melt and cool the aspic according to the procedure on. Add it to the foie gras, mixing it in thoroughly.
    3. Whip the cream until it forms soft peaks. Quickly and thoroughly fold it into the foie gras.
    4. While folding in the cream, taste and adjust the seasonings with salt and white pepper. It is be