For 4 people
- 200 g of Foie Gras
- 250 g of asparagus
- 10 cl of champagne
- 40 cl of liquid cream
- 3 cl of milk
- 3 eggs
- 2 shallots
- Salt – pepper – nutmeg – corn flour – butter.
Peel asparagus, cook quickly in salted water. Let them cool slightly and cut spears.
Put Foie Gras in a blender, mix with eggs, milk, 20 cl of cream, salt, pepper and some nutmeg.
Mix it all. Butter ramekins generously. Put 2 asparagus spears in each and cover with Foie Gras. Put in the oven for 20 minutes at 120°. In the meantime, in a saucepan, put champagne, shallots and asparagus ends half covered to reduce. Add the 20 cl of cream. Let boil for 3 minutes and thicken with corn flour. Unmold the mousses of Foie Gras on a plate and add sauce.
An excellent recipe for the festive season, really fine and delicate.
To be tasted with our Vintage Champagne.