Foie gras whipped cream and gingerbread

Gingerbread

Preheat the oven to 180°C.
Mix all the ingredients in a mixing bowl until smooth.
Grease a cake tin with butter and coat with flour, then pour in the dough.
Bake for 1 hour at 180°C.

Foie gras whipped cream

In a saucepan, heat the Alsace Lait Label Rouge crème fraîche from Alsace for pouring, add the foie gras cut into pieces, add the Gewürztraminer, and season with salt and pepper. Stir until the foie gras has completely melted. Refrigerate for 2 hours. Place a food-processor bowl and whisk attachment in the freezer until cold.
Pour the cream-foie gras mixture into the cold food-processor bowl and whip until stiff.

To serve

Finely chop the chives.
Cut the gingerbread into 6 slices of about half a centimetre.
Cut into gingerbread fingers. Use the leftover bits to cut into small cubes.
Put the whipped cream into a piping bag with a star-shaped nozzle.
Pipe a little whipped cream into the glasses, add a few gingerbread cubes and repeat the process. Sprinkle with chopped chives.
Place two gingerbread sticks at the side of the glasses of foie gras whipped cream.

Enjoy! You're in for a treat!