Foie gras mousse with Anicet's honey

INGREDIENTS

• 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
  
  ANICET'S HONEY JELLY
• 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

INSTRUCTIONS

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!