Crispy Baskets with Foie Gras Mousse and Fig Compote

Experience an exquisite harmony of flavors with every bite of our Crispy Baskets with Foie Gras Mousse and Fig Compote. Embark on a journey of delightful taste, where the velvety sweetness of fig compote meets the refined elegance of foie gras mousse. Perfect for special occasions or as a luxurious treat, these crispy delights are miniature gastronomic treasures that promise an unforgettable culinary experience. Indulge in the unique blend of textures and flavors that make these baskets a true gourmet masterpiece.

(2)

Preparation 30 min
Baking 8 min
Servings 30 items
Level Débutant

Ustensils
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Note

It’s important to triple the sheets of phyllo pastry to keep the pastry crisp and prevent it from sogging too easily from the fig jam.

Tip

For a lower cost, use duck liver mousse instead of foie gras.

Preparation steps

Step 1
Start by cutting 90 circles out of the phyllo sheets, three sheets for each small basket.
Use a 6 cm-diameter cookie cutter for a 5 cm-diameter mold, and cut out circles with a sharp knife.
Step 2
Place three circles of dough in each mould, then place the baking balls to form the little baskets.
Bake for 8 minutes at 180 degrees Celsius.

Remove and set aside.
Baking information
- Temperature
  180°C 356°F
- Heat rotary
- Baking time 8 min
Step 3
Place the foie gras in a saucepan and pour in the liquid cream. Heat for ten minutes or so to melt the foie gras.
Remove from the heat and use a hand blender to blend the foie gras into a smooth, homogenous cream.
Leave to cool and refrigerate.
Step 4
When the cream has cooled, place in the bowl of a mixer and whip at high speed for five minutes.
Pour into a pastry bag fitted with a fluted tip.
Step 5
Place a small amount of fig jam in each basket.
Step 6
Add a small amount of foie gras mousse.
Step 7
For decoration, a small piece of fresh fig and optionally a small leaf of parsley for color.