Foie Gras Stuffed Fig

So my New York trip is less than a month away for James Beard House and I'm working hard on my dishes. I started working on my foie gras stuffed fig last week and finally reached a satisfactory result. I've decided that making a mousse works best for flavor and texture with the fig. I poach the foie in a sweet white wine until slightly warm inside and allow to cool. Once it has marinated in the chilled wine, I puree it in a food processor with a little cream and season with some fine sea salt. The fig is partially hollowed out from the bottom and filled with the mousse. I allow it to set up in the cooler for awhile before cutting in half and showing off the beautiful center. I will be posting pictures in the next few days of each dish.