Maxfacts

Chicken liver mousse

Serve with port jelly and spinach sauce.

Ingredients

• 250 g chicken livers, prepared
• 1 tsp dried or fresh thyme leaves
• 60 ml Madeira or port
• 250 ml rich chicken stock
• 1 tsp black pepper corn
• 1 bay leave
• pinch of pimento
• [optional: 1 tbsp Cointreau or Grand Marnier]
• 200 ml whipping cream, of which 100ml whipped
• 2-3 tbsp soft butter
• salt, white pepper
• 1 sachet powdered gelatin

Method

1. The day before, mix prepared chicken livers with thyme and Madeira (or port) and marinate in the fridge overnight.
2. Next day in a saucepan bring chicken stock, 100 ml cream, pepper corns, bay leave and pimento (plus orange liqueur, if used) to the boil for ca. 10 minutes until liquid is reduced by half. Pass liquid through a fine meshed sieve into another saucepan and set aside.
3. Remove chicken livers from marinade with a slotted spoon, dry with kitchen towel and very gently fry in 1 tbsp of butter for 2 to 3 minutes, season, set aside. Soak and dissolve gelatin in some water, add to the chicken stock.
4. Finely puree cooked chicken livers with a small splash of port (or Madeira), mix puree with chicken stock. Season to taste, set aside to cool. When cooled add whipped cream, mix well and refrigerate for several hours before serving.