Number of People
Prepare the ingredients.
Marinate the foie gras for 4 hours in the rum, vanilla, salt and pepper mixture. Divide between the small glasses, pressing the mixture down well.
Put the steamer basket into the mixer bowl with 200 ml of water and place the small sealed glasses inside.
Pressure cooking: 5 minutes
Once cooked, remove the glasses and place them in the fridge for at least 3 days.
Tip: Serve these terrines alongside the Christmas buffet. You can also make simple mini foie gras burgers or garnish them with onion chutney, lamb's lettuce and a pinch of sea salt.