Foie Gras Mousse with a cinnamon-ginger syrup is a great combination of an unbelievably creamy taste of the mousse, soft spongy texture of gingerbread, which is used to line ramekins, and scrumptious sauce. Cook using Marky’s duck liver foie gras to make the best mousse ever. See the directions.


Ingredients for the dish:

  • 100g cubed duck liver foie gras
  • 8-10 slices gingerbread
  • 400ml whipping cream

Ingredients for the syrup:

  • 8 tablespoons water
  • 4-5 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons Armagnac
  • 1-2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch ground ginger

fg mouse w syrup


Start to cook the dish from the sauce: mix water, honey, soy sauce, Armagnac, ground cinnamon, vanilla extract and ginger; slowly bring the mixture to the boil. Reduce until syrupy. Set aside.
Use a separate bowl to beat whipping cream with an electric mixer, set aside. Place foie gras and milk in a saucepan. Heat over low heat until melted. Let cool. Gently fold cream in foie gras mixture, pour into ramekins and refrigerate.

Cut gingerbread into thick strips (about 1-2cm, and of the same height as ramekins). Soak one side of gingerbread in sauce and use to line ramekins, the soaked side of gingerbread should be facing inwards. Cut round pieces of it to line the bottoms of the ramekins.

When ready to serve, turn the mousses out onto serving plates and pour over any remaining sauce.

Bon appetite!