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Foie Gras and Truffle Mousse (Emeril Lagasse) Recipe

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Foie Gras and Truffle Mousse (Emeril Lagasse)
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Ingredients
7
Count
Nutrition
48
Calories
Total time
10
Minutes
Comments Print recipe

Ingredients:

  • 1 lobe of grade a foie gras, at room temperature, about 1 1/4 lb
  • 1/4 cup cognac
  • 1/4 cup heavy cream
  • 1 dozen toast points

Directions:

  1. In a food processor fitted with a metal blade, add the foie gras and puree until smooth. Add the cognac and cream. Process until smooth. Season with salt and pepper. Remove from the processor and fold in the truffles. Spoon the mousse in a porcelain 2 cup dish. Serve the mousse at room temperature with the toast points.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 47.75 Kcal (200 kJ)
Calories from fat 22.82 Kcal
% Daily Value*
Total Fat 2.54g 4%
Cholesterol 9.33mg 3%
Sodium 21.06mg 1%
Potassium 7.21mg 0%
Total Carbs 0.29g 0%
Protein 0.36g 1%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 4%
Iron 0.1mg 1%
Calcium 4.9mg 0%
Amount Per 100 g
Calories 277.27 Kcal (1161 kJ)
Calories from fat 132.49 Kcal
% Daily Value*
Total Fat 14.72g 4%
Cholesterol 54.18mg 3%
Sodium 122.32mg 1%
Potassium 41.85mg 0%
Total Carbs 1.69g 0%
Protein 2.09g 1%
Vitamin C 0.6mg 0%
Vitamin A 0.7mg 4%
Iron 0.5mg 1%
Calcium 28.5mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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