Mousse Pans For The Chef Who Wants To Try Mousse

MOUSSE PANS

These pans are a must to make the perfect mousse.
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igourmet 4.5-oz. Olio Carli Vegetable Paté, Sundried Tomato

Liguria is a region in the North of Italy famous for its Riviera which runs east and west of Genoa, from the city of La Spezia on the east to Ventimiglia on the west, bordering on France. It is a thin strip of land along the Mediterranean, 165 miles long, 65 mountains and 35 hills. The Western Riviera is known throughout the world for its mild climate and splendid natural, beauty; it is a Mecca for international tourists. The region, equally famous for its exceptional fruit and produce, enjoyed an exceptional olive harvest in 1911. The trees in the Carli family’s grove were very heavily laden with olives. Such was the abundance of the crop that Giovanni, the youngest of the family, decided to sell some of the family’s olive oil in the farming villages of Piedmont, the Italian region bordering on Liguria to the north, on the other side of the Alps. He returned home with so many orders that he engaged his sister and three brothers to join him in the enterprise and thereupon created the Fratelli Carli organization. Today, along with their fabulous olive oil, they have branched out to showcase some of the other wonderful produce of Liguria. Using their high quality extra virgin olive oil as the base, they have created two great new vegetable patés: Artichoke Heart Paté and Sundried Tomato Paté. These spreads are so fresh tasting, just open the jar and the smell and taste will transport you back to Italy. Use either pate to add flavor to vegetables, fish or meat, or simple serve with fresh, rustic bread. Varieties sold separately.

igourmet 6.3-oz. Sicilian Wild Fennel Paté

The abundant fertility of the largest island in the Mediterranean yields gastronomic pleasures too numerous to mention. Yet this little gem was easily one of the highlights of our recent trip to Sicily. During the Spring, when Finocchi (Fennel) is plentiful, it is enjoyed Al Forno (baked). This wonderfully simple paté seals in all the delightful flavors for us to enjoy year-round. Sweeter and more delicate than Anise, Fennel’s flavor becomes lighter and yet more complex when cooked. For this reason this pate is commonly used when cooking fish , often with spectacular results. Alternatively, enjoy unadorned with some fresh crusty bread.

igourmet 8-oz. Paté au Confit

Confit is a term that comes from the French verb confire which means “preserve”. Some say that this method originated in Perigord where they preserved the parts of the goose not used for foie gras. Duck confit is made by preserving the meat in its own fat, the end result is very flavorful. Since 1975 Les Trois Petits Cochons has been making fine pates and other charcuterie in Greenwich Village, NYC. This is their latest creation. All natural with no artificial ingredients, this coarse pate is made with pork, duck liver, duck confit, onions, milk, salt, spices, garlic and topped with aspic.

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