Ingredients
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2 eggs
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1 1/2 oz Tia Maria (or Frangelico, Amaretto, etc.)
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1/2 cup of cream 35%
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3 tablespoons of liquid espresso coffee
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1/2 lb. fresh duck foie gras, cut into cubes
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Salt and pepper
Preparation
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Beat the eggs with the Tia Maria. Put Aside.
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In a saucepan, combine the cream and coffee and bring to a simmer. Add the foie gras, reduce over low heat and let melt for about 5 minutes, stirring constantly.
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Filter into the food processor container. Add the egg mixture and mix for 2 minutes or until the preparation is smooth.
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Put the preparation in a saucepan and warm up for 5 minutes without boiling.
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Salt and pepper.
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Spread the cappuccino in 8 small espresso cups or 4 small glasses and leave to freeze for 6 hours.
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You can serve foie gras cappuccino garnished with milk froth and sprinkled with a bit of bitter cocoa, if desired.
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Serve with toast.