Name: Cart-Driver RiNos Chicken Liver Mousse Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: French
Ingredients: 500 grams chicken livers; 150 grams butter; 1 medium, chopped onion; 2 cloves, minced garlic; 50 ml brandy or cognac; 200 ml heavy cream; 1 tsp salt; 1 tsp black pepper; 1 tsp, chopped fresh thyme; 2 sheets gelatin sheets; 200 grams mixed dried fruits (apricots, figs, cherries); 100 grams sugar; 100 ml white wine vinegar; 1 tbs mustard seeds; 100 ml water; 500 grams all-purpose flour; 10 grams active dry yeast; 300 ml water; 50 ml olive oil; 10 grams salt; 2 tbs, chopped fresh rosemary

Method

Chicken Liver Mousse

1
Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat dry with paper towels. Trim any connective tissue or fat.
2
Sauté the Aromatics
In a skillet, melt 50 grams of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Cook the Livers
Add the chicken livers to the skillet and cook for about 5-7 minutes, until they are browned but still slightly pink in the center. Carefully add the brandy and let it cook off for about 2 minutes.
4
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth.
5
Soften the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until soft. Squeeze out excess water and add to the warm liver mixture, blending until fully incorporated.
6
Chill the Mousse
Pour the mousse into a mold or ramekins. Cover tightly and refrigerate for at least 4 hours or overnight until set.

Mostarda

7
Prepare the Dried Fruits
Chop the mixed dried fruits into smaller pieces if they are large.
8
Cook the Mixture
In a saucepan, combine the chopped dried fruits, sugar, white wine vinegar, mustard seeds, and water. Bring to a boil over medium heat, then reduce to a simmer.
9
Simmer
Let the mixture simmer for about 30 minutes, stirring occasionally, until it thickens and the fruits are soft.
10
Cool and Store
Allow the mostarda to cool before transferring it to a jar. Store in the refrigerator until ready to use.

Rosemary Focaccia

11
Activate the Yeast
In a small bowl, mix the active dry yeast with a bit of warm water from the total amount. Let it sit for about 5 minutes until frothy.
12
Mix the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast, water, and olive oil. Stir until a dough forms.
13
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
14
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
15
Shape the Focaccia
After rising, punch down the dough and transfer it to a greased baking sheet. Gently stretch it out to fit the sheet, making dimples with your fingers.
16
Add Toppings
Drizzle with olive oil and sprinkle with chopped rosemary. Let it rise for another 30 minutes.
17
Bake
Preheat the oven to 220°C (425°F). Bake the focaccia for about 20-25 minutes, until golden brown.
18
Cool and Serve
Remove from the oven and allow to cool slightly before slicing and serving.

Chicken Liver Mousse Recipe

Ingredients