ingredients

100 g of semi-cooked foie gras bought from your Taste Companion
1 tablespoon of whipping cream
50 g of gingerbread
1 slice of Espelette chili pepper
2 purple figs
2 tbsp. tablespoon of brown sugar
1 teaspoon of vinegar
2 slices of raw ham fine selection Companions of Taste
Rocket

Steps

Step 1

For the foie gras mousse: melt the diced foie gras in a saucepan over medium heat, stirring constantly until it is completely melted.
Then add 1 tbsp. liquid cream, 1 hint of Espelette pepper and pass the mixture through a sieve to avoid lumps.
Pour the mixture into the siphon, add a gas canister, shake and reserve in the fridge.

2nd step

For the crumble: in a bowl, crumble half of the gingerbread and reserve the other half for the presentation.
Spread gingerbread breadcrumbs on a baking sheet and bake for 5 minutes at 180 ° C.
Take out of the oven and reserve.

Step 3

For fig confit: cut figs into small cubes, caramelise over low heat with a little sugar and vinegar, watching gently.
Once the figs are well preserved, leave to cool for ten minutes.

Step 4

Start the training of the verrines, respecting the principle of successive layers.
Place in each verrine a "bed" of crumble, add the figs then pour the foie gras mousse using the siphon.

Step 5

Sprinkle with remaining gingerbread.
Cut the slices of ham in half and roll each part in chiffonade.
For the presentation, prick the ham with a transparent straw and decorate with some leaves of arugula.

tips

This recipe can also be made with a confit of onions or a seasonal fruit chutney (grapes, figs, apples ...) and accompanied by a finger of gingerbread.