Foie gras mousse & Anicet honey

INGREDIENTS

• 200 g of foie gras whole
• 125 ml of cream
• 4 g of salt
• 3 grams of sugar
• A hint of pepper
• 100 ml of cider
  
  HONEY JELLY BY ANICET
• 100 ml of honey, preferably from the honey house Miels d’Anicet
• 100 ml of water
• 20 ml of apple cider vinegar
• 2 g of gelatin
• 4 ramekins that can hold about 150 ml each

INSTRUCTIONS

1. Let the foie gras rest for 1 to 1.5 hours so that 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. Adjust to medium intensity and add salt, sugar, pepper, and cream. Bring everything to 60°C. 
6. Remove from heat and add the pieces of foie gras, stirring the mixture constantly until a smooth texture is obtained.
7. Using a hand mixer, blend for a few seconds on low speed to ensure the mixture is smooth.
8. Pour the mixture into the jars and refrigerate for about 2 hours or until the mousse is well set.
9. Soak the gelatin in cold water for a few minutes.
10. In a saucepan, mix the apple cider vinegar, honey, and water, then bring to a simmer.
11. Add the gelatin and pour it all over the foie gras mousses, once they are well cooled.
12. Put the ramekins in the refrigerator for at least 1 hour to properly set the honey jelly.
13. Serve on crackers or good toasted bread and enjoy!