FOIE GRAS MOUSSE

Steps:

• Preparation: Heat up a non-stick pan until it is very hot. Add the foie gras and saute for about 5 minutes. Remove from heat and let cool. Put the foie gras into a food processor fitted with the chopping blade. With the processor running on a low speed, slowly add the brandy and softened butter. Continue to mix until it is a smooth consistency. Taste and add salt and pepper to your liking. Put the mixture into a serving bowl. Cover with plastic wrap and chill in the fridge for at least 2 hours. Serve with small slices of toast and tart apple wedges. For a more elegant presentation, use a cake piping bag ahead of time to swirl portions onto individual toasts.