This cream I leave here today I have been doing for several years for Christmas and has always been very successful. Some years I've made with duck foie gras, but I made a change and I put mousse of goose and the two forms is very rich. So today I left it here because there are still a few months of cold and very refreshing for this time and ideal for when we have guests. It can be done in advance and is an advantage because we can not have to be in the kitchen at the last moment.
CREAM PUMPKIN MOUSSE GOOSE AND
6 people Ingredients 200 gr. mousse of goose
2 potatoes 1 large onion
400 gr. pumpkin, peeled and chopped ¼
1 liter of good stock but soft
1 dl.
double cream a little mild olive oil salt and pepper
Preparation: In a saucepan with a little olive oil fry the onions, potatoes and squash a few minutes. Then cover with the broth, avoiding throw it all at once and then be able to regulate the thickness. Season and cook until vegetables are tender, then add mousse of goose and cook everything for a few moments. After this time grinding, add the cream, correct the seasoning and serve with lightly toasted almond sprinkles or any other garnish as desired.
6 people Ingredients 200 gr. mousse of goose
2 potatoes 1 large onion
400 gr. pumpkin, peeled and chopped ¼
1 liter of good stock but soft
1 dl.
double cream a little mild olive oil salt and pepper
Preparation: In a saucepan with a little olive oil fry the onions, potatoes and squash a few minutes. Then cover with the broth, avoiding throw it all at once and then be able to regulate the thickness. Season and cook until vegetables are tender, then add mousse of goose and cook everything for a few moments. After this time grinding, add the cream, correct the seasoning and serve with lightly toasted almond sprinkles or any other garnish as desired.
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