{"id":3408,"date":"2018-12-10T21:17:29","date_gmt":"2018-12-10T20:17:29","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=3408"},"modified":"2025-05-11T17:45:14","modified_gmt":"2025-05-11T15:45:14","slug":"foie-gras-delights-with-pear-and-gingerbread","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2018\/12\/10\/foie-gras-delights-with-pear-and-gingerbread\/","title":{"rendered":"Foie gras delights, with pear and gingerbread"},"content":{"rendered":"<p>This time, it\u2019s for good\u00a0! Les petits Bonheurs are pleased to reveal their holiday menu 2018.<\/p>\n<p>Starting with a crispy and airy aperitif\u2026<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<div class=\"csRow\">\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 37%;\" data-csstartpoint=\"0\" data-csendpoint=\"355\" data-cswidth=\"37.0%\" data-csid=\"87283eb5-0ca8-f11e-903e-51efa0bd4769\">\n<p><strong>For about 40 bouch\u00e9es<\/strong><\/p>\n<ul>\n<li>200g <em>(7 oz)<\/em> of foie gras<\/li>\n<li>400ml <em>(1<sup>2\/3<\/sup> cup)<\/em> of liquid cream<\/li>\n<li>60ml <em>(1\/4 cup)<\/em> of muscat wine<\/li>\n<li>1 pear<\/li>\n<li>Gingerbread<\/li>\n<li>Fleur de sel<\/li>\n<li>Pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"csColumnGap\" style=\"margin: 0px; padding: 0px; float: left; width: 1.04%;\"><img decoding=\"async\" style=\"border: none;\" src=\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\" \/><\/div>\n<div class=\"csColumn\" style=\"margin: 0px; padding: 0px; float: left; width: 62%;\" data-csstartpoint=\"365\" data-csendpoint=\"960\" data-cswidth=\"62.0%\" data-csid=\"ecd06785-f609-0af2-9046-c55501f34cce\">\n<p>In a pan, warm over low heat the cream, the foie gras and a pinch of salt. When the foie gras is completely\u00a0 melted, add the muscat wine (or white port, or a sweet wine like Monbazillac), and let cool.<\/p>\n<p>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.<\/p>\n<p>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).<\/p>\n<p>Set aside.<\/p>\n<p>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.<\/p>\n<p>Enjoy.<\/p>\n<\/div>\n<div style=\"clear: both; float: none; display: block; visibility: hidden; width: 0px; font-size: 0px; line-height: 0;\"><\/div>\n<\/div>\n<p style=\"text-align: right;\">Plate: Gouttes d\u2019Or @\u00a0<a href=\"https:\/\/www.bernardaud.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bernardaud<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This time, it\u2019s for good\u00a0! Les petits Bonheurs are pleased to reveal their holiday menu 2018. Starting with a crispy and airy aperitif\u2026<\/p>\n","protected":false},"author":3,"featured_media":4528,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[23],"tags":[],"class_list":["post-3408","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-appetizers","post_format-post-format-gallery"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"Foie gras delights, with pear and gingerbread\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"liliroze\"\/>\n\t<meta name=\"keywords\" 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