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Foie Gras Mousse with Clementines

Here, a foie gras mousse is spread on buttery brioche. The tartness of a clementine balances the richness of the mousse and bread.

  • Yield: Makes 2 dozen

Source: Martha Stewart Weddings, Spring 2002


  • 24 slices brioche
  • 8 ounces foie gras mousse
  • 3 clementines, peeled, pith removed, separated into 8 segments each
  • 1/2 ounce chopped walnuts (about 3 whole), toasted, for garnish


  1. Preheat oven to 300 degrees. Arrange bread on two baking sheets; place in oven to dry out and toast slightly, 5 to 7 minutes per side. Transfer to a wire rack to cool.
  2. Using a small offset spatula, spread an equal amount of mousse on each bread slice. Using a 2-inch round cookie cutter, cut out one round from each slice. Top each with a clementine segment; garnish with walnuts. Serve immediately.

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