Chicken liver mousse is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at a party, this simple mousse can excel in any situation.
INGREDIENTS
400g Chicken Livers
25g Butter
2 Garlic cloves crushed
1 teaspoon of Fresh thyme
4 tablespoons Sweet Marsala wine
2 tablespoons brandy
100 ml double cream
salt and pepper
METHOD
Melt the butter in a frying pan, and add the livers and cook over a high heat for 2-3 minutes, add the garlic, thyme and some salt and pepper. Keep turning them until brown all over, but still a little pink inside.
Pour in the Marsala wine and let it bubble and evaporate for a further 2 minutes.
Tip the liver with the pan juices into a food processor, add the Brandy and blitz to a paste
Whip the cream, then add to the processor and blend to a creamy consistency.
Taste and adjust seasoning if necessary
Place in a bowl, or individual serving pots, and put in the fridge overnight.
Serve with Brioche toast, and a spoonful of QUINCE JELLY
Original Recipe Claudia Roden Med
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