These little jars of foie gras mousse were, for many years, my favorite holiday gifts for loved ones. I prepared them in what I called "very limited editions" and offered them as edible presents – they were always well-received, and I delighted in seeing how much joy they brought. After all, isn’t that what the holidays are all about?
INGREDIENTS:
500g foie gras
200 ml cooking cream
50 ml cognac (for flambéing)
100 g raisins
Another 50 ml cognac (for soaking the raisins)
Freshly ground black pepper
Salt
Thyme leaves
PREPARATION:
Start by soaking the raisins in 50 ml of cognac. Let them absorb the flavor for at least 30 minutes.
Cut the foie gras into pieces and season with salt and pepper. In a hot skillet, sear the foie gras pieces until golden on both sides (there's no need for butter or oil, as the goose liver will release its own fat).
Add 50 ml of cognac to the pan and flambé the foie gras. Remove the pieces and set them aside on a plate, saving the fat from the pan for later use.
In a small saucepan, heat the cooking cream over low heat.
Transfer the seared foie gras to a food processor and blend until smooth. Add the warm cream and process again until the mixture is creamy. Taste and adjust seasoning with salt and pepper if needed. Add chopped thyme and blend one more time.
Place a layer of the cognac-soaked raisins at the bottom of sterilized jars. Spoon the mousse over the raisins in the jars. Garnish with the remaining raisins and sprigs of thyme, then seal with the reserved fat from the pan. Refrigerate the jars overnight to allow the flavors to meld and for the mousse to set.
Serve the foie gras mousse with toasted bread, or even better, offer the jars as edible gifts. For a classic pairing, opt for a glass of Sauternes or Champagne.
In the same holiday spirit, I’m sharing my recipe for foie gras mousse with cognac-infused raisins below, in case you’d like to prepare it yourself as a gift for loved ones – or just for your holiday table.
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