Name: Mousse de Foie Gras with Truffles
Brand: Truffleist
Price: 25.00 USD
Availability: InStock

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blink - Truffleist

Rich, buttery, and delicate, Schaller & Weber teamed up with The Truffleist for a new take on Mousse de Foie Gras with the addition of bold black truffles. Our Mousse de Foie Gras with truffles is a great alternative to traditional liverwurst or pâté. The unique flavor adds dimension to tartines topped with microgreens or just delivers a little luxury to your favorite pâté plate. Try this specialty on toasted buttery, brioche and rich preserved cherries. Pair with crusty bread Top with bourbon soaked cherries, pickled shallots, cornichons Use as a decadent surprise sandwich spread Ingredients: Foie Gras Duck Liver, Water, Sauterne (Sauterne Wine, Salt, Potassium Sorbate and Metabisulfite (As a preservative)) Black Truffles, Black Truffle Oil (sunflower Oil, Black Summer Truffles and Truffle Flavoring), Salt, Corn Starch, Sugar, Spices. See all recipes that use Mousse de Foie Gras.

<div class="product-text">
Rich, buttery, and delicate, Schaller &amp; Weber teamed up with The Truffleist for a new take on Mousse de Foie Gras with the addition of bold black truffles.
Our Mousse de Foie Gras with truffles is a great alternative to traditional liverwurst or pâté. The unique flavor adds dimension to tartines topped with microgreens or just delivers a little luxury to your favorite pâté plate. Try this specialty on toasted buttery, brioche and rich preserved cherries.
<ul>
<li>Pair with crusty bread</li>
<li>Top with bourbon soaked cherries, pickled shallots, cornichons</li>
<li>Use as a decadent surprise sandwich spread  </li>
</ul>
Ingredients: Foie Gras Duck Liver, Water, Sauterne (Sauterne Wine, Salt, Potassium Sorbate and Metabisulfite (As a preservative)) Black Truffles, Black Truffle Oil (sunflower Oil, Black Summer Truffles and Truffle Flavoring), Salt, Corn Starch, Sugar, Spices.
 
See all recipes that use <a href="/collections/recipes?pf_t_ingredients=Mousse+de+Foie+Gras" target="_blank">Mousse de Foie Gras</a>.
</div>

Mousse de Foie Gras with Truffles

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Ingredients 1 cups orange juice 1 cup dried sour cherries 1⁄2 Tbsp Truffle Honey by The Truffleist 1 orange, halved 2 tablespoons fresh lemon juice 1 cup sugar Truffleist Mousse de Foie Gras with Truffles Crackers, toast points, baguette Directions Combine the orange juice, truffle honey, and cherries in a bowl and soak until the cherries are plumped, 20 minutes. Cut half the orange into thin slices then chop the slices. Place in a heavy stainless steel or other nonreactive medium saucepan. Squeeze the juice from the other orange half into the pot. Discard the orange half. Add the cherry mixture and lemon juice to the pot. Bring the liquid to a boil over medium-high heat. Cover, reduce the heat, and simmer, stirring often with a wooden spoon, until the orange peel is pleasantly soft, 15 to 20 minutes. While stirring, add the sugar slowly and gradually. Increase the heat and boil the mixture vigorously until it reaches the gel stage, 20 to 30 minutes. Remove it from the heat and test to be sure. (See Best Technique, below, for how to test.) Skim off any foam and carefully transfer the hot marmalade into clean glass jars hot from the dishwasher. Cover tightly and set aside to cool completely to room temperature. If it is not gelled when cool, it will still taste great. Store in the refrigerator for up to 1 month. To serve: Spread or pipe Mousse de Foie Gras with Truffles on your favorite crackers or toast points and garnish with a dollop of Truffled Sour Cherry Marmalade.

Ingredients
<ul>
<li>1 cups orange juice</li>
<li>1 cup dried sour cherries</li>
<li>1⁄2 <a href="/products/truffle-honey" target="_blank">Tbsp Truffle Honey by The Truffleist </a>
</li>
<li>1 orange, halved 2 tablespoons fresh lemon juice</li>
<li>1 cup sugar <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" rel="noopener noreferrer">Truffleist Mousse de Foie Gras</a> with Truffles Crackers, toast points, baguette</li>
</ul>
Directions
<ol>
<li>Combine the orange juice, <a href="/products/truffle-honey" target="_blank" rel="noopener noreferrer">truffle honey</a>, and cherries in a bowl and soak until the cherries are plumped, 20 minutes.</li>
<li>Cut half the orange into thin slices then chop the slices. Place in a heavy stainless steel or other nonreactive medium saucepan. Squeeze the juice from the other orange half into the pot. Discard the orange half. Add the cherry mixture and lemon juice to the pot.</li>
<li>Bring the liquid to a boil over medium-high heat. Cover, reduce the heat, and simmer, stirring often with a wooden spoon, until the orange peel is pleasantly soft, 15 to 20 minutes.</li>
<li>While stirring, add the sugar slowly and gradually. Increase the heat and boil the mixture vigorously until it reaches the gel stage, 20 to 30 minutes. Remove it from the heat and test to be sure. (See Best Technique, below, for how to test.)</li>
<li>Skim off any foam and carefully transfer the hot marmalade into clean glass jars hot from the dishwasher. Cover tightly and set aside to cool completely to room temperature. If it is not gelled when cool, it will still taste great. Store in the refrigerator for up to 1 month. To serve: Spread or pipe <a href="/products/mousse-de-foie-gras-with-truffles" target="_blank" rel="noopener noreferrer">Mousse de Foie Gras with Truffles</a> on your favorite crackers or toast points and garnish with a dollop of Truffled Sour Cherry Marmalade.</li>
</ol>

Mousse de Foie Gras with Truffles

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Mousse de Foie Gras with Truffled Sour Cherry Marmalade

Bacon Wrapped Dates Stuffed With Truffle Foie Gras

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