Gingerbread, pear and foie gras verrines

By Perrin du blog Chez la ch'tite Payette

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Gingerbread, pear and foie gras verrines

1 Picture

Poached Pears

Chocolate caramel pear cake

Ingredients

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

Details

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

Preparation

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.