Tangerine and Foie Gras

Mousse and filling in a single step. Surprising!
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6p
1 h. + 4 h. congelación

What you need

Mousse:
50g / 1.8 oz tangerine juice
150g / 5.3 oz cream
1 egg white
2 sheets of gelatine
50g / 1.8 oz sugar
Zest of 1 tangerine


Filling:
60g / 2.1 oz foie gras
30g / 1.1 oz cream
1 sheet of gelatine


Topping:
150g / 5.3 oz tangerine juice
7 sheets of gelatine
20g / 0.7 oz sugar


Biscuit:
150g / 5.3 oz wheat flour
20g / 0.7 oz sesame seeds
20g / 0.7 oz butter
10g / 0.3 oz salt
1 egg

Así puedes prepararlo

Biscuit:
1. Preheat the oven to 180ºC / 356º F.
2. At room temperature, mix the butter, flour, egg, sesame seeds and salt together, then spread the dough over a baking sheet, cut with the cutter and bake for 15 minutes.
3. Set aside and leave to cool.


Mousse:
1. Soak the gelatine in cold water.
2. Mix the cream, tangerine juice and half the sugar in a saucepan, then add the gelatine and heat until dissolved. Leave to cool in the fridge.
3. Using an electric whisk, beat the cream and tangerine mixture well and set aside.
4. Beat the egg white and the rest of the sugar together, then gradually fold into the cream and tangerine mixture. At the end, add the tangerine zest and set aside.


Filling:
1. Soak the gelatine in cold water.
2. Heat the cream in a saucepan and mix the gelatine in well. Add the foie gras and leave to cool.
3. Whip the cream and foie gras mixture and set aside.


Assembly:
1. Fill the large cavities with mousse up to the mark. Close the lid.
2. Add the filling to the smaller cavities.
3. Freeze for 4 hours.
4. Remove from the mould and place on the previously made sponge.


Topping:
1. Soak the gelatine in cold water.
2. Mix the sugar and tangerine juice in a saucepan, then add the gelatine and heat until well dissolved. Leave to cool at room temperature.
3. After the mini mousses have been taken out of the freezer, place them on a rack and cover them with the prepared topping.

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