Chicken Liver Mousse Recipe
blueberry jam, chive, toasted focaccia
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Ingredients
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Main Ingredients
Accompaniments
Method
Preparation of Chicken Liver Mousse
Deglaze with Brandy
Pour in the brandy or cognac and let it simmer for a couple of minutes until the alcohol evaporates.
Blend the Mixture
Transfer the liver mixture to a food processor, add the remaining butter, heavy cream, salt, and black pepper. Blend until smooth and creamy.
Chill the Mousse
Transfer the mousse to serving dishes or a terrine. Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
Serving
Prepare the Accompaniments
Toast the focaccia slices until golden brown. Serve the chicken liver mousse with blueberry jam, a sprinkle of chopped chives, and toasted focaccia on the side.
