Gingerbread, pear and foie gras verrines
By Perrin du blog Chez la ch'tite Payette
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.
Like these recipes? Then you'll love
- Carrot Pickle (Gajar Ka Achar) 4.2/5 (82 Votes)
- Saint marcellin cheese and ham... 3.6/5 (149 Votes)
- Beetroot mousse with tuna and... 3.4/5 (205 Votes)
- Tomato and Mascapone Soup 3.2/5 (138 Votes)
- Gingerbread spice pancakes with... 4.2/5 (74 Votes)
- moist chocolate pear cupcakes 3.3/5 (118 Votes)
- Apple, Walnut and Cinnamon Cake 3/5 (138 Votes)
- Clonakilty Blackpudding And... 3.2/5 (120 Votes)
Leave a comment about this recipe