Cappuccino Foie Gras



  • 2 eggs
  • 1 1/2 oz Tia Maria (or Frangelico, Amaretto, etc.)
  • 1/2 cup of cream 35%
  • 3 tablespoons of liquid espresso coffee
  • 1/2 lb. fresh duck foie gras, cut into cubes
  • Salt and pepper


  • Beat the eggs with the Tia Maria. Put Aside.
  • 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.
  • Filter into the food processor container. Add the egg mixture and mix for 2 minutes or until the preparation is smooth.
  • Put the preparation in a saucepan and warm up for 5 minutes without boiling.
  • Salt and pepper.
  • Spread the cappuccino in 8 small espresso cups or 4 small glasses and leave to freeze for 6 hours.
  • You can serve foie gras cappuccino garnished with milk froth and sprinkled with a bit of bitter cocoa, if desired.
  • Serve with toast.