Pitcairn Islands-inspired Foie Gras Mousse

Ingredients

In this Pitcairn Islands adaptation, we infuse the traditional French Foie Gras Mousse with tropical flavors and spices commonly found in Pitcairn cuisine. The addition of local herbs and spices gives the mousse a distinct island twist, while the use of fresh tropical fruits as a garnish adds a refreshing element to the dish. We alse have the original recipe for Mousse de foie gras, so you can check it out.

• 200g (7oz) foie gras 200g (7oz) foie gras
• 1 ripe mango, diced 1 ripe mango, diced
• 1 passion fruit, pulp extracted 1 passion fruit, pulp extracted
• 1 tsp Pitcairn Island's local herb blend 1 tsp Pitcairn Island's local herb blend
• 1 tsp ginger, grated 1 tsp ginger, grated
• 1 tsp Pitcairn Island's hot pepper sauce 1 tsp Pitcairn Island's hot pepper sauce
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh tropical fruits, for garnish Fresh tropical fruits, for garnish
• Toasted bread, for serving Toasted bread, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a blender, combine the foie gras, diced mango, passion fruit pulp, local herb blend, grated ginger, hot pepper sauce, heavy cream, salt, and pepper.
2. 2.
   Blend until smooth and creamy.
3. 3.
   Transfer the mixture into individual serving dishes or ramekins.
4. 4.
   Refrigerate for at least 2 hours to allow the mousse to set.
5. 5.
   Before serving, garnish with fresh tropical fruits and serve with toasted bread.

Treat your ingredients with care...

• Foie gras — Ensure the foie gras is at room temperature before blending to achieve a smooth consistency.
• Mango — Choose a ripe mango for its sweet and juicy flavor.
• Passion fruit — Use fresh passion fruit pulp for its tangy and tropical taste.
• Pitcairn Island's local herb blend — If unavailable, you can substitute with a mix of dried thyme, oregano, and basil.
• Pitcairn Island's hot pepper sauce — Adjust the amount according to your desired level of spiciness.

Tips & Tricks

• For a more intense flavor, marinate the foie gras in the local herb blend and ginger overnight before blending.
• Serve the mousse chilled for the best texture and taste.
• Experiment with different tropical fruits for the garnish, such as pineapple or papaya.
• Pair the mousse with a crisp white wine to complement its richness.
• If foie gras is not available, you can substitute it with chicken liver for a similar taste.

Serving advice

Serve the Pitcairn Islands Foie Gras Mousse as an elegant appetizer or as part of a luxurious tasting menu. Accompany it with toasted bread to add a delightful crunch to each bite.

Presentation advice

Present the mousse in individual serving dishes or ramekins, garnished with fresh tropical fruits. The vibrant colors of the fruits will beautifully contrast with the creamy mousse, creating an enticing visual appeal.