Chicken Liver Mousse Recipe

Time30m

Serves4

oaked pear gèlee

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Ingredients

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1
Sauté the Aromatics
In a skillet, melt 50 grams of butter over medium heat. Add chopped shallots and garlic. Sauté until soft and translucent, about 5 minutes.
2
Cook the Chicken Livers
Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink in the center, about 5-7 minutes. Add brandy and cook until evaporated.
3
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, pepper, and nutmeg. Blend until smooth and creamy.
4
Chill the Mousse
Transfer the mousse to a bowl or ramekins. Cover and refrigerate for at least 2 hours or until set.