ed: This post was originally published in April 2005. You should try this idea with something other than foie if you find it intriguing.
I had a bunch of grapes on hand, so I froze them after reading a recent post by Debbie over at Words to Eat By. I have stuffed fresh cherries with foie gras before to great reviews, so I thought pitted and stuffed frozen grapes might be another interesting vehicle for a foie mousse. It worked out very well. I used the D'Artagnan foie mousse as I was feeling too lazy to make my own on this particular day. As the temperature and intensity of the grape can be powerful when frozen, I found it was important to get enough foie mousse in the grape in order to avoid being overwhelmed. Tasters agreed, so I will now replicate this using a pastry bag, allowing the foie to get all the way down to the bottom.
I MUST try this. As if I wouldn't like D'Artagnan's foie mousse in anything.
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