Start by gathering your foie gras, cream, and seasonings. Ensure your foie gras is at room temperature for easy blending.

In a skillet over medium heat, gently sauté the foie gras for about 3-4 minutes until it’s just softened.

Transfer the sautéed foie gras to a food processor. Add heavy cream and a pinch of salt, then blend until silky smooth.

Pour the blended mixture into a bowl or ramekins. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Once set, serve your delicate foie gras mousse with toasted brioche or fresh fruit compote on the side.