| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Emlive08, New | 1 | servings | |
INGREDIENTS
| 1 | Lobe of Grade A Fois Gras; at room | |
| ; temperature, about | ||
| ; 1 1/4 pounds | ||
| 1/4 | c | Cognac |
| 1/4 | c | Heavy cream |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | oz | Black truffles finely chopped |
| 1 | Dozen toast points |
INSTRUCTIONS
In a food processor fitted with a metal blade, add the fois gras and puree until smooth. Add the cognac and cream. Process until smooth. Season with salt and pepper. Remove from the processor and fold in the truffles. Spoon the mousse in a porcelain 2 cup dish. Serve the mousse at room temperature with the toast points. Yield: 6 servings Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC12 Converted by MM_Buster v2.0l.
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