For this recipe of verrines for Eve or chic dinners, I propose to use, or to reuse the duck foie gras of Christmas Eve. My recipe is without egg, you just need cream, foie gras and a little sugar ... simpler it's impossible!

ingredients ( For 6 persons )

150 g cooked foie gras
30 cl whipping cream
100 g brown sugar
salt and pepper
optional: 1 cc gingerbread spice

1• Cut the foie gras into small pieces.

Heat the cream slightly. Take the pan out of the fire. Add the foie gras and mix until it has melted completely. If there are some grains left, you can if you want to spend the Chinese preparation, but frankly I never needed it.


2• Add salt and pepper. Add spices if you wish. Mix. Pour the mixture into the molds. Bake in the oven at 120 ° C for 5 minutes for verrines and 10 minutes for larger ones. The cream should be taken but still shaking. Let cool, then put in the fridge until the moment of service.

3• At the time of serving, sprinkle foie gras creams with brown sugar. Melt the sugar with a cooking torch. Serve your foie gras creams immediately.