Vegetable foie gras mousse with Monbazillac {vegan- sans gluten}

Mousse de foie gras végétal

Tic, tac, tic, tac… ça y est nous sommes 10 jours avant Noël, il est enfin temps pour moi de vous livrer mes idées pour ce repas de fête, et cette année j’ai décidé de vous préparer un menu de Noël composé de recettes à partager. Oui parce que c’est quand même ça le sens des fêtes de fin d’année et de Noël pour moi, le partage, et j’avais à cœur de retrouver ça dans des bons petits plats que je vous ai préparés. Au programme de ces prochains jours 5 receipts, de l’apéritif au dessert en passant par le goûter (because the snack is not forgotten), So I hope you like all this. So you will have understood this year we share and we share with whoever we want, his family or that of others, his friends, their neighbors or colleagues… So we start this series of Christmas recipes with a vegetable foie gras mousse with Monbazillac. I chose to make it in a large terrine so you can share it over a small drink at aperitif time with good bread (with figs or nuts or both !). In addition, the vegetable foie gras mousse is a change from the p’tits fours, canapes and other industrial aperitif biscuits (don't hide, we've all done it) and it still throws a little (but don't say it's super easy to do, keep this little secret to yourself !).

I advise you to prepare this vegetable foie gras mousse la vielle because what takes the longest is not the preparation but waiting for it to set in the fridge. !

Mousse de foie gras végétal recette

Recette de Mousse de foie gras végétal

Vegetable foie gras mousse with Monbazillac {vegan- sans gluten}

2018-12-14 18:26:44

Pour 1 large terrine or 8 small

To print

Ingredients

400 g silken tofu
200 g smoked tofu
180 g fresh shiitake
2 shallots
30 cl de Monbazillac
70 g deodorized coconut oil
1 tablespoon of white miso
2 tablespoons of tamari
1 heaped teaspoon of agar-agar
You sell
Pepper
Olive oil
FOR THE JELLY
20 cl de Monbazillac
1/2 teaspoon of agar-agar
Pink berries

Preparation

Chop the shallots and slice the shitakes.
Pour a good drizzle of olive oil into a pan and return to medium heat for a while. 5 minutes, stirring occasionally. Deglaze with Monbazillac, salt and pepper generously then leave to cook 3 minutes. Add the agar-agar then let it boil 2 minutes. Remove from the heat, add the coconut oil and stir..
In a blender, mix together the silken tofu, smoked tofu, and eyes, the tamari and the contents of the pan until you obtain a nice smooth foam. Adjust the seasoning if necessary.
Spread a teaspoon of deodorized coconut oil on the bottom and around the edges of the terrine.
Pour the preparation into the terrine and leave to cool 3 hours.
Prepare the jelly, to do this, boil the monbazillac with the agar-agar 5 minutes in a saucepan, let cool 5 minutes then pour into the terrine over the mousse. Add pink berries on top.
Leave to cool 2-3 hours.
Enjoy with good bread !

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