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Home » Culture » Recipes » Canapes and Starters » Sweetcorn Mousse with Foie-gras

Sweetcorn Mousse with Foie-gras

Sweetcorn mouse with Foie-gras



Liquidize the sweetcorn into a pureé making sure it is fine and soft. Remove a small part of the gelatin leaf and melt it and then add it to the rest of the sweetcorn mixture and leave it to chill. Then after that add the whipped up cream and then fill up three quarters of some cocktail glasses. Flour the foie-gras and then pop it in a pan to fry very lightly on a low flame or heat. Once cooked let cool in the fridge and once cooled chop into small pieces of a contimetre or so. With a desert spoon make a small hole in the mousee and place the foie-gras pieces inside adding a little truffle vinaigrette on top.