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
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.
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.