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Mousse de foie gras & miel d'Anicet

Foie gras mousse with Anicet's honey


  • 200 g of whole foie gras
  • 125 ml of cream
  • 4 g of salt
  • 3 g of sugar
  • A hint of pepper
  • 100 ml of cider

  • 100 ml of honey , preferably from the Miels d’Anicet honey house
  • 100 ml of water
  • 20 ml of apple cider vinegar
  • 2 g of gelatin
  • 4 ramekins that can hold approximately 150 ml each


  1. Leave the foie gras to cool for 1 hour to 1 hour 30 minutes so that it becomes tender and easy to handle.
  2. Separate the two lobes. Using a butter knife or a small spatula, carefully open the foie gras in a wallet in order to delicately remove the veins found there. 
  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. Adjust to medium heat and add salt, sugar, pepper and cream. Bring everything to 60°C. 
  6. Remove from the heat and add the pieces of foie gras, stirring the mixture constantly until you obtain a homogeneous texture.
  7. Using a hand blender, mix for a few seconds at low speed to ensure the mixture is smooth.
  8. Place the mixture in the glasses 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, combine the cider vinegar, honey and water then bring to a simmer.
  11. Add the gelatin and pour everything over the foie gras mousses, once they have cooled well.
  12. Return the ramekins to the refrigerator for at least 1 hour to fully set the honey jelly.
  13. Serve on crackers or toast and enjoy!