Recipe of Foie mousse chocolates with red fruit and blueberry jelly

Ingredients

• 1 can of foie mi-cuit
• 1/2 tub of Mascarpone
• 3 sheets neutral jelly
• 100 ml liquid cream
• Red fruit jelly
• 250 g red fruits
• 75 g sugar
• 1 small lemon
• 50 cc water
• 3 gelatin sheets.

Directions

1. 1

   Foie and mascarpone cheese are mixed well, if done with electric rods it will be easier and better the result.

2. 2

   In a saucepan, the cream is heated and the well-drained gelatin is dissolved in it.

3. 3

   Add the cream with the dissolved gelatin to the foie and cheese mixture, salt and pepper and mix well.

4. 4

   Then a chocolate bowl or ice bucket is filled with the cream and left to cool in the fridge or frozen directly.

5. 5

   Hydrate the gelatin in cold water

6. 6

   Put the red fruits, sugar, water and the juice of half a lemon in a pot. Stir from time to time and let it cook for about 10 minutes or until the fruits are soft. Let it warm up a little and grind with the help of an electric mixer. Put on the fire and dissolve the gelatin.

7. 7

   MONTAGE

8. 8

   Pour the mousse into the molds, leaving space for the jelly. Refrigerate for 2 hours. Add the gelatine. Take it to the fridge. Once it has set, freeze until consumption. Take out 1 hour before.