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Gingerbread, pear and foie gras verrines


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Rate this recipe 4.1/5 (113 Votes)


  • 2 slices of gingerbread
  • 1/2 block of foie gras
  • 1 tbsp mascarponne
  • 2 tbsp full of single cream
  • 3 small pears
  • peeled
  • cored and diced
  • 1 large pinch of brown sugar
  • 1 small handful of raisins
  • some water


servings 4
Level of difficulty Easy
Preparation time 25mins
Cost Average budget


Step 1

Prepare the stewed pears. In a saucepan cook the pears with sugar, water and raisins. Leave to stew and then blend. Meanwhile prepare the foie gras mousse, crushing half the block with a fork and add the cream and mascarponne. Mix well and chill for a few minutes.

Step 2

Start filling the verrine glasses.
In the bottom of a glass place a piece of gingerbread, 1 tspn of stewed pears and then foie gras mousse. You can make gingerbread crumbs by toasting the slices and mixing them in a blender. Sprinkle the crumbs on top in the glasses for decoration.

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