Francisco Migoya

Foie Gras Filling

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Preparation info
  • Yield:

    707 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Foie gras 660 g 1 lb 7.28 oz 93.35

Method

  1. Devein the foie gras and soak in milk overnight.
  2. Remove the foie gras from the milk and pat dry with a clean towel. Temper for 2 hours before making the mousse; this reduces the cooking time. Make sure to keep it well covered with plastic wrap to reduce oxidation. Prepare an ice water bath.
  3. Make a frame using caramel bars (heavy stainless-steel bars)