Vegetable foie gras mousse with Monbazillac {vegan- sans gluten}
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. !
- 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
- 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 !
Emilie
Laurie
15.12.18I would love to make this recipe! Do you have an alternative to soy?? Baby is intolerant of dairy and soy products, I breastfeed him so I have to follow a diet without soy and PLV. Anyway, an idea?
Emilie
30.1.19It gets a little complicated but to do with a mixture of chickpea flour or green lentils and VG milk
Anne
8.12.19Good evening.
What is the capacity of your terrine?, svp ? These quantities are for how many people ?
Nice recipe.
Merci.
Emilie
12.12.19I couldn't really tell you the countenance, I would say a good liter, so it's a recipe for at least 10 people !
Chantal Mme Bassignani
15.12.18It will be on my Christmas table! Merci
Emilie
30.1.19Oh I'm delighted, thank you Chantal 🙂
Sophie
15.12.18That's wonderful, I will try it !
Happy Holidays !
Sophie
Emilie
30.1.19Thank you very much Sophie ! Happy holidays 🙂
Leah
16.12.18This recipe is super cute ! That sounds awesome !
And I really like your dishes !
Emilie
30.1.19Thank you very much my dear 😉 Monop’ for ever !!!
Charles
17.12.18Perfect for an aperitif dinner, Great taste we loved it…Thank you for this recipe.
Emilie
30.1.19Thank you very much Charles !
Ilona
30.1.19what a great recipe! As someone who doesn’t like foie gras, perhaps this will reconcile me with it 🙂
Emilie
30.1.19Oh yes, it’s really a very tasty terrine 🙂
Emeline Gernez
25.2.20Bonjour ! is monbazillac vegan please ? I can't find any information on the internet.... 🙁
Emilie
27.2.20There is a vegan Montbazillac on the market, it depends on the castles and not on the wine 🙂
emma
14.12.20Bonjour,
I am very tempted by the recipe, I would like to prepare it a few days before Christmas, Do you know how long it can be kept? ? Thank you so much
Emilie
15.12.20Hello Emma, it can be preserved 3-4 easily cool for days 🙂
emma
27.12.20Recipe made at Christmas, simple to prepare, she was very successful. I replaced the Monbazillac that I didn’t have with Noilly Prat. I will do it again without a doubt. Thank you so much
Emilie
28.12.20Oh yes it must also be perfect with Noilly Prat 😉 Thank you Emma for this delicious feedback 🙂
eve
14.12.21thank you Emilie, I have my answer 😉 ….. loll !!
Emilie
16.12.21Ahah no worries
eve
14.12.21Bonjour, How long does this foam last? ?
Emilie
16.12.21The foam keeps 5 cool days 🙂