Foie gras mousse and fig confit

Creamy foie gras mousse served with a little low-sugar fig confit (very moderate portion); festive and rich starter.

entrance party keto

Gluten-Free Low-Carb

schedule Prep (min)

whatshot Cook (min)

timer Total (min)

account_circle Servings

Par portion

20.0 g

Lipides

6.0 g

Protéines

2.0 g

Glucides nets

Ingredients

semi-cooked foie gras or good block of foie gras

whole cream

fresh figs reduced with a little sweetener (optional)

salt and pepper

Instructions

Mix the foie gras with the cream until you obtain a very smooth and airy texture; adjust salt and pepper.
Prepare a small fig confit: gently cook the chopped figs with a little sweetener and a dash of balsamic vinegar until compote (minimum quantity to maintain keto profile).
Arrange the mousse in glasses, add a spoonful of fig confit in the center and refrigerate for at least 30 minutes before serving.
Serve very cold in a small portion, accompanied by keto crackers or lightly seasoned lamb's lettuce.

Variants

Replace the fig confit with sugar-free port jelly if you want a more woody pairing.

Tips

Consume in small portions; foie gras is very caloric and dense in lipids.

FAQ

Yes, mix the same way; adjust the consistency with the cream.

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