Recipe Frae mousse at the Pineau des Charentes

1. The day before, put the poultry livers to macerate with cognac. If they are pork livers, cut them into strips before making them macerate.
2. Cut the bacon into strips and switch them to the chopper with the livers using the finest possible grid of the device.
3. Then put in a large container the chopped bacon and the livers, then add the Charentes pineau, the eggs, the milk, the starch, the spices. Salt and pepper then mix everything well with your hands.
4. To finish your foie gras foam, gradually pass the mixture to the robot until you get a very fine and creamy foam.
5. Fill the terrines Le Parfait Super terrine or Le Parfait Familia Wiss up to 2 cm from the edge, then proceed to thermal treatment for 3 hours at 100 ° C.

Thanks to Piqthiu for his recipe! http://www.piqthiu.fr/