Foie Gras Mousse with Tomato-Strawberry Jam               

 tags (edit): Advance @High End @Try Soon! @Vogel Easy Hors dOeuvres Appetizers  

 

Foie gras goes well with sweet flavors, such as this tomato-strawberry jam. You can fill the tart shells up to 1 hour ahead and cover with aluminum foil until you are ready to serve them. Serve this mousse on tart shells of all different shapes: barquette molds, as pictured, or square mini-muffin pans, for example. You could also serve the mousse on toasted bread: Toast slices of bread and cut out rounds with a 1.5 inch cookie cutter. Pipe the foie gras on the toast rounds and top with a dollop of the jam.

Ingredients

-- FOR THE JAM --
1 each Lemon juice only
1/2 each Orange juice only
1 tablespoon Cider Vinegar
1/2 cup Granulated sugar
2 tablespoons Light brown sugar
4 ounces Strawberries hulled and quartered
10 ounces Beefsteak tomatoes peeled, seeded, and chopped
1 cup Foie gras terrine at room temperature (see note)
20 each Tart shells
20 each Pistachios unsalted, shelled (as green as possible)
 

Instructions
 1. Place the lemon and orange juices, vinegar, granulated and brown sugars, and 3 tablespoons water in a small pot and bring to a boil over medium-high heat. Reduce the heat to low, and add the strawberries and tomatoes. Cook slowly until the mixture thickens. Remove from the heat and let it cool slightly. Then cover and refrigerate.

2. Fill a plastic pastry bag with the foie gras. Cut a 1/2-inch opening in the tip or corner, and pipe some of the terrine into each tart shell. Spoon a small amount of the tomato-strawberry jam in the center of the mousse. Garnish with a pistachio. Arrange on a platter, and serve at room temperature.

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Yields: 20 Pieces
     BITE SIZE, Francois Payard, page 141

 notes:  See "Foie Gras Terrine in a Microwave Oven", included in this collection.

Cuisine:   French

Main Ingredient:   Foie Gras