Foie gras delights, with pear and gingerbread

For about 40 bouchées

• 200g (7 oz) of foie gras
• 400ml (1^2/3 cup) of liquid cream
• 60ml (1/4 cup) of muscat wine
• 1 pear
• Gingerbread
• Fleur de sel
• Pepper

In a pan, warm over low heat the cream, the foie gras and a pinch of salt. When the foie gras is completely  melted, add the muscat wine (or white port, or a sweet wine like Monbazillac), and let cool.

Strain the foie gras cream using a fine sieve, then pour in the syphon. Add the gas, and set aside in the fridge for at least one hour.

Cut thin slices of gingerbread into stars using a cookie cutter. Place them on a cooking paper sheet and bake for a few minutes, until golden brown. (Or you can just crumble the gingerbread before you bake it).

Set aside.

At serving time, fill the spoons (or small glasses) with the foie gras mousse. Add a thin slice of pear, a gingerbread star (or gingerbread crumble), a few grains of fleur de sel and pepper.

Enjoy.