Here’s the recipe for Foie Gras Mousse & Seared Foie Gras with Apple Chutney, the first dish we made at Stiller’s “Autumn Set Menu” cooking class. For details on the cooking class itself, click here.
Foie Gras Mousse & Seared Foie Gras with Apple Chutney
For the mousse:
- 150g foie gras
- 0.2l cream
- 4cl Cognac
- 4cl Port wine
- 2 pc gelatin
- 100g whipped cream
- salt, pepper
Take the slices of foie gras and pan sear in a dry non-stick pan until golden brown from both sides.
Boil the cream. Add the liver with the excess fat to the cream and keep in the cream for about 5 to 10 minutes. Keep the temperature of the cream just below the boiling point but don’t let it cook.
Put the liver cream mix in a kitchen blender and mix until you have a smooth texture. Strain through a fine sieve. Season with alcohol, salt, and pepper.
Soak the gelatin in cold water and after the leaves are soft, press out the excess water.
Add the gelatin to the still hot liquid and stir well until it’s fully melted. Chill down and once it starts to set, add carefully the whipped cream.
Fill into rings or timbales. Cover and refrigerate for at least 2 hours.
For the chutney:
- 3pc apple, diced
- 100g sugar
- 50ml apple vinegar
- 30g raisins
- 30g ginger, finely diced
- 1pc cinnamon stick
- 2pc star anise
Caramelize the sugar in a pot until golden brown.
Add the vinegar, ginger, apple, raisins and spices. Cook the fruit until thick.
For the seared foie gras:
Sear slices of foie gras in a dry non-stick pan until golden brown from both sides. Bake in the oven.
To serve: sprinkle with salt and pepper.
For details on the cooking class itself, click here.
1 thought on “[Shanghai] Stiller’s Cooking School – Foie Gras”