Artichoke Mousse With Pate De Foie Gras Recipe
Tickle your taste buds with this delicious Artichoke Mousse With Pate De Foie Gras. Whenever I have Mediterranean friends visiting I always prepare Artichoke Mousse With Pate De Foie Gras which is most loved by them. This recipe is ideal for people on a Low Calorie diet. It is served as a delicious Appetizer. Do try out this great Artichoke Mousse With Pate De Foie Gras recipe.
Ingredients
1 lb frozen artichoke hearts
1/4 cup dry sherry
2 tbsp gelatin (gelatine)
1/4 cup fresh lemon juice
5 oz pate de foie gras dash of Tabasco sauce
Salt
Pepper
1 egg white lamb's lettuce or radicchio
6 chopped walnuts
1 tbsp chopped chives
Directions
Put the artichokes into a casserole with 1/4 cup (3 table spoons) of water.
Cover and microwave on HIGH for 12 minutes.
Pour half the sherry into a cup.
Sprinkle the gelatin (gelatine) over and leave to swell.
When the artichokes are cooked, drain and puree in a food processor, gradually adding the lemon juice.
Put the gelatin (gelatine) and sherry into the microwave and leave to dissolve for 1 minute on LOW.
Stir well and add to the puree in the food processor.
Puree again gradually adding the foie gras in little pieces and the remaining sherry.
Force the mixture through a fine strainer (sieve), pressing firmly with the back of a wooden spoon.
Add a dash of Tabasco sauce and salt and pepper to taste: this dish should be highly seasoned.
Leave to cool at room temperature.
Add a pinch of salt to the egg white and whisk to firm peaks.
Fold gently into the artichoke puree.
Pour the mixture into a 1 quart (1 litre/13/4 pint) mold (mould).
Smooth the surface, cover with saran wrap (cling film) and chill in the refrigerator for at least 8 hours.
Cover and microwave on HIGH for 12 minutes.
Pour half the sherry into a cup.
Sprinkle the gelatin (gelatine) over and leave to swell.
When the artichokes are cooked, drain and puree in a food processor, gradually adding the lemon juice.
Put the gelatin (gelatine) and sherry into the microwave and leave to dissolve for 1 minute on LOW.
Stir well and add to the puree in the food processor.
Puree again gradually adding the foie gras in little pieces and the remaining sherry.
Force the mixture through a fine strainer (sieve), pressing firmly with the back of a wooden spoon.
Add a dash of Tabasco sauce and salt and pepper to taste: this dish should be highly seasoned.
Leave to cool at room temperature.
Add a pinch of salt to the egg white and whisk to firm peaks.
Fold gently into the artichoke puree.
Pour the mixture into a 1 quart (1 litre/13/4 pint) mold (mould).
Smooth the surface, cover with saran wrap (cling film) and chill in the refrigerator for at least 8 hours.
