Mousse de Foie Gras with Truffled Sour Cherry Marmalade
- 1 cups orange juice
- 1 cup dried sour cherries
- 1⁄2 Tbsp Truffle Honey by The Truffleist
- 1 orange, halved 2 tablespoons fresh lemon juice
- 1 cup sugar Truffleist Mousse de Foie Gras with Truffles Crackers, toast points, baguette
- Combine the orange juice, truffle honey, and cherries in a bowl and soak until the cherries are plumped, 20 minutes.
- Cut half the orange into thin slices then chop the slices. Place in a heavy stainless steel or other nonreactive medium saucepan. Squeeze the juice from the other orange half into the pot. Discard the orange half. Add the cherry mixture and lemon juice to the pot.
- Bring the liquid to a boil over medium-high heat. Cover, reduce the heat, and simmer, stirring often with a wooden spoon, until the orange peel is pleasantly soft, 15 to 20 minutes.
- While stirring, add the sugar slowly and gradually. Increase the heat and boil the mixture vigorously until it reaches the gel stage, 20 to 30 minutes. Remove it from the heat and test to be sure. (See Best Technique, below, for how to test.)
- Skim off any foam and carefully transfer the hot marmalade into clean glass jars hot from the dishwasher. Cover tightly and set aside to cool completely to room temperature. If it is not gelled when cool, it will still taste great. Store in the refrigerator for up to 1 month. To serve: Spread or pipe Mousse de Foie Gras with Truffles on your favorite crackers or toast points and garnish with a dollop of Truffled Sour Cherry Marmalade.