Foie Gras on Toasted Brioche
by Caren McSherry
Foie Gras is the elite of the culinary world, a taste like no other, be it goose or duck the flavour is sublime.
Ingredients:
- 6 ounces foie gras mousse (room temperature)
- 2 tablespoons unsalted butter (room temperature)
- 1 brioche sandwich loaf
- 1 cup cranberry confit (I like a local product called Chef Ann's Cranberry & Onion Confit with Grand Marnier Liqueur)
- 24 natural pistachio nuts, toasted
Method:
1. SPlace the butter and foie gras in a medium bowl, with an electric beater, whip until light and fluffy. Transfer the mixture to a piping bag fitted with a large star tube. Set aside.
2. Slice the brioche into 1/4 inch slices, using a 2 inch fluted cookie cutter cut out circles and place on a cookie sheet. Lightly toast the brioche on both sides until golden brown.
3. Pipe the foie gras mixture onto the toasted brioche circles, then spoon about 1/2 teaspoon of the cranberry confit on top. Chill until serving time.
4. To serve, transfer to a serving dish and garnish each top with the reserved toasted pistachio nut.
Makes 24 pieces
Notes:
a) Foie Gras can be purchased at good gourmet stores everywhere. Make certain you purchase the chilled mousse version not the raw, to be cooked livers.
b) If brioche bread is not available at your local bakery, simply substitute sliced white bread. Do not use the crusts.
c) Chef Ann is a local Vancouver manufacturer and creator of marinades, dressings and chocolates. Her cranberry confit is a specialty. It is available on our website.
Copyright (c) Caren McSherry December 2019
2. Slice the brioche into 1/4 inch slices, using a 2 inch fluted cookie cutter cut out circles and place on a cookie sheet. Lightly toast the brioche on both sides until golden brown.
3. Pipe the foie gras mixture onto the toasted brioche circles, then spoon about 1/2 teaspoon of the cranberry confit on top. Chill until serving time.
4. To serve, transfer to a serving dish and garnish each top with the reserved toasted pistachio nut.
Makes 24 pieces
Notes:
a) Foie Gras can be purchased at good gourmet stores everywhere. Make certain you purchase the chilled mousse version not the raw, to be cooked livers.
b) If brioche bread is not available at your local bakery, simply substitute sliced white bread. Do not use the crusts.
c) Chef Ann is a local Vancouver manufacturer and creator of marinades, dressings and chocolates. Her cranberry confit is a specialty. It is available on our website.
Copyright (c) Caren McSherry December 2019
