foie gras mousse, orange insert and koppe pan

Cook the foie gras in a dry oven at 60ºC for 30 minutes. Heat
the cream, add the foie gras and blend. Stir in the softened
gelatin, season with salt and pepper. Add the Cointreau®. Set
aside in a cool place for at least one night.

Zest the oranges. Remove the segments and chop them
coarsely. Collect as much juice as possible and heat everything
in a saucepan. Add the softened gelatin. Pour into small halfsphere
molds and place in the freezer.
Cut circles of koppe pan with a 4 cm diameter cutter. Toast the
bread and lightly soak it in Cointreau®.

Beat the mousse with an electric mixer on medium speed,
then transfer to a piping bag. Fill the Cointreau® orange molds
2/3 full with mousse, then insert the koppe pan circles and
finally the orange insert. Cover tightly with mousse and freeze
for 6 hours. Unmold and spray with orange food coloring.

Koppe pan is a small, elongated Japanese bread roll, similar to
a hot dog bun, with a very soft and light crumb. It is used as a
base for countless sweet and savory sandwiches, particularly in
Japanese bentos and school cafeterias.