Vacuum Cooking Recipe: Foie Gras Mousse
Foie gras, caviar and truffle are considered as the top three delicacies in the world. And foie gras, in particular, is often matched with top-class wines. The dietary habit of having it can date back to two thousand years ago when the Romans really discovered the great taste and fun of eating foie gras.
Foie gras contains rich carbohydrates, protein, fat, cholesterol and minerals such as iron, zinc, copper, potassium, phosphorus and sodium, having effects on enriching blood and protecting eyes. The fat content of it is 60%, most of which are unsaturated fatty acids that are extremely easy to be absorbed by the human body. And the foie gras can be medicinally important to decrease the cholesterol in the blood, protect blood vessels and prevent cardiovascular disease.
Ingredients:
Foie Gras, Cream, Orange, Apricot Jam, White Wine, Seaweed Powder, Gelatine Sheets, Salt, Sugar
Directions:
1. Cut foie gras into small pieces and stir in salt and white wine until evenly dispersed.
2. Put the blended foie gras in a sealed bag and cook it in warm water at 65℃ for an hour (or bake it in the oven at 120℃ for half an hour).
3. Add 150g apricot jam, 50g sugar and 20g seaweed powder in the pan. Heat them over medium heat and stir constantly until boiling, then continue to simmer for 2-3 minutes (Attention: Please keep stirring to avoid turning solid.). Mix them thoroughly and set them aside to solidify.
4. Peel the orange and cut up the solid apricot jam and the orange.
5. Take out the foie gras and filter to remove the oil. Pour cream with the proper amount and draw it aside for later use.
6. Melt the gelatine sheets, then pour them into the foie gras. Grind them until there are no particles.
7. After the second filtration, pour half rounds of foie gras mousse with a layer of chopped orange and apricot jam. And add the rest of the mousse, then freeze for 1-1.5 hours or refrigerate for 4-4.5 hours.
8. Remove the chilled foie gras mousse and press into a round shape with a mold. Put it on a piece of bread and garnish with the apricot jam and some chopped nuts.
The mousse made of the foie gras retains the complex and full-bodied flavor of the ingredients, with the taste of orange and apricot jam removing the greasy texture, bringing us fresh and smooth feelings.
Tips:
1. If the foie gras is fresh and uncooked, we need to sous vide it with seasonings for 60 minutes. The cooled one can be marinated with salts and black peppers and refrigerated overnight.
2. If there is no vacuum sealer, try to put the foie gras in a storage bag with excellent sealing and squeeze all the air out before cooking it.
Foie gras contains rich carbohydrates, protein, fat, cholesterol and minerals such as iron, zinc, copper, potassium, phosphorus and sodium, having effects on enriching blood and protecting eyes. The fat content of it is 60%, most of which are unsaturated fatty acids that are extremely easy to be absorbed by the human body. And the foie gras can be medicinally important to decrease the cholesterol in the blood, protect blood vessels and prevent cardiovascular disease.
Ingredients:
Foie Gras, Cream, Orange, Apricot Jam, White Wine, Seaweed Powder, Gelatine Sheets, Salt, Sugar
Directions:
1. Cut foie gras into small pieces and stir in salt and white wine until evenly dispersed.
2. Put the blended foie gras in a sealed bag and cook it in warm water at 65℃ for an hour (or bake it in the oven at 120℃ for half an hour).
3. Add 150g apricot jam, 50g sugar and 20g seaweed powder in the pan. Heat them over medium heat and stir constantly until boiling, then continue to simmer for 2-3 minutes (Attention: Please keep stirring to avoid turning solid.). Mix them thoroughly and set them aside to solidify.
4. Peel the orange and cut up the solid apricot jam and the orange.
5. Take out the foie gras and filter to remove the oil. Pour cream with the proper amount and draw it aside for later use.
6. Melt the gelatine sheets, then pour them into the foie gras. Grind them until there are no particles.
7. After the second filtration, pour half rounds of foie gras mousse with a layer of chopped orange and apricot jam. And add the rest of the mousse, then freeze for 1-1.5 hours or refrigerate for 4-4.5 hours.
8. Remove the chilled foie gras mousse and press into a round shape with a mold. Put it on a piece of bread and garnish with the apricot jam and some chopped nuts.
The mousse made of the foie gras retains the complex and full-bodied flavor of the ingredients, with the taste of orange and apricot jam removing the greasy texture, bringing us fresh and smooth feelings.
Tips:
1. If the foie gras is fresh and uncooked, we need to sous vide it with seasonings for 60 minutes. The cooled one can be marinated with salts and black peppers and refrigerated overnight.
2. If there is no vacuum sealer, try to put the foie gras in a storage bag with excellent sealing and squeeze all the air out before cooking it.