Masterosouffle

One of my favourite preparations is to melt the foie in a Bain Marie, season with a touch of salt, white pepper and calvados, pass and then whisk over ice, I pop it in a kitchen aid with the balloon whisk and a bowl of ice beneath the bowl, it will create a whipped foie gras, that once cool is nice to quenelle or pipe I love it served in something hot like a rich cauliflower soup, where it slowly melts adding that great flavour to the dish (makes a great canapé in a Demi tasse)

Be careful of the word "professional" the chances are if it says it is, it probably isn't