Foie mousse with trumpets of death


One of the appetizers that we served at Christmas and that succeeded, was this Foie mousse with trumpets of death, it offers a spongy texture and a very soft, suggestive and delicate flavor. A delight that we are going to have to repeat shortly, we fell a bit short and everyone was left wanting more (we eat a lot), although we will repeat it with some changes to surprise again.

The ingredients (6-8 people) 200 grams of foie, 200 grams of liquid cream, 2 eggs, 2 tablespoons of powdered death trumpets, 10 grams of sugar and a little more to burn, 4 grams of salt and olive oil.

The preparation Lightly grease the individual flan dishes with the oil, you can also use a large mold and then cut into portions. Blend the foie, eggs, sugar, salt and death trumpets (or other mushrooms of your choice) with the mixer. Put the liquid cream in a saucepan and bring it to a boil.

When it starts to boil, remove it from the heat and pour it over the foie gras, beat again and pour the result into the molds.

Bake in the oven preheated to 180º C in a bain-marie for about 18 minutes, depending on the mold and the oven. After this time, let the mousse cool down and reserve in the refrigerator until serving time.

Arrange the foie mousse with trumpets of death on the plates and sprinkle a little sugar on the surface, burn with the help of a kitchen torch. Accompany with some toasts, a caramelised onion quenelle, some Pedro Ximenez reduction threads and wine salt.

The tasting A delicacy for everyone, even the most demanding palates. Try it, it is a very easy delight to make.

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Tags:  Selection Recipes Desserts 

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