Duck egg foie gras mousse and manufacturing method thereof

摘要

In the present invention, the calendula, sesame dressing, fresh cream, egg white, foie gras and boiled wine are mixed in a weight ratio of 500: 65-95: 190-290: 110-190: 110-190: 11-19 and pulverized with a blender. Next, the present invention relates to a calendula foie gras mousse and a method for producing the same, which are steamed in a steamer. According to the present invention, it is possible to enjoy the peculiar flavor of the flowerbed without rejection, to eliminate the hassle of cooking, to make it easy for anyone to cook, and to harmonize all the ingredients including the flowerbed, You can provide foods containing calendula with excellent flavor and softness.