Foie gras mousse & Anicet honey

INGREDIENTS

• 200 g of whole foie gras
• 125 ml of cream
• 4 g of salt
• 3 g of sugar
• A pinch of pepper
• 100 ml of cider
  
  ANICET'S HONEY JELLY
• 100 ml of honey, preferably honey from Miels d’Anicet
• 100 ml of water
• 20 ml of apple cider vinegar
• 2 g of gelatin
• 4 ramekins each holding about 150 ml

INSTRUCTIONS

1. Let the foie gras temper for 1 to 1.5 hours so it becomes tender and easy to handle.
2. Separate the two lobes. Using a butter knife or a small spatula, gently open the foie gras like a book to carefully remove the veins inside. 
3. Once the foie gras is well cleaned, cut it into large pieces.
4. In a saucepan, pour the cider and reduce it by half.
5. Set to medium heat and add salt, sugar, pepper, and cream. Heat everything to 60°C. 
6. Remove from heat and add the pieces of foie gras, stirring constantly until a homogeneous texture is obtained.
7. Using a hand mixer, blend for a few seconds at low speed to ensure the preparation is smooth.
8. Place the mixture in the verrines and refrigerate for about 2 hours or until the mousse is well set.
9. Let the gelatin swell for a few minutes in cold water.
10. In a saucepan, mix the apple cider vinegar, honey, and water, then bring to a simmer.
11. Add the gelatin and pour everything over the foie gras mousses once they are well chilled.
12. Put the ramekins back in the refrigerator for at least 1 hour to allow the honey jelly to set properly.
13. Serve on crackers or good toasted bread and enjoy!