Duck and Goose Mousse


Confit Fat Mousse

What distinguishes mousse from liver pate? Of course, soft airy texture and melting creamy taste.

Blending until smooth of fresh foie gras pieces, egg foam, cream with spices is the only way of preparing mousses of Foie Gras, presented in this section. In order to give a special flavor mousse recipes were developed by the addition of cognac, Armagnac, Port Wine and truffles.

As an appetizer, Foie Gras Mousse goes well with toasted baguette slices or crackers. A good habit is to use slices of mousse as a separate dish or combined with fresh vegetables and lettuce.

Use foie mousse both for make the banquet delicacy, and for solemn family dinner. By choosing a mousse as a component of snacks and sandwiches you obtain a product of consistently high quality at a nice price.

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