Chicken Liver (limited) Recipe
chicken liver mousse tartlet, mt. rose apple gelée, frisée, treviso
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Ingredients
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Tartlet Shell
Chicken Liver Mousse
Mt. Rose Apple Gelée
Garnish
Method
Tartlet Shell
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour and salt. Add the chilled, diced butter and mix until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 3
Bake the Shells
Preheat the oven to 375°F (190°C). Roll out the chilled dough and cut into circles. Press into tartlet pans and bake for 15-20 minutes until golden. Let cool.
Chicken Liver Mousse
- 4
- 5
Cook the Livers
Add the cleaned chicken livers to the skillet. Cook for about 5 minutes until browned but still slightly pink inside.
- 6
Deglaze and Blend
Add brandy to deglaze the skillet. Remove from heat and let cool slightly, then transfer to a blender. Add remaining butter, heavy cream, salt, and pepper. Blend until smooth.
- 7
Chill the Mousse
Transfer the mousse to a bowl and refrigerate for at least 1 hour to set.
Mt. Rose Apple Gelée
- 8
Prepare Gelatin
In a small bowl, sprinkle gelatin powder over 2 tablespoons of cold water and let stand for 5 minutes to bloom.
- 9
- 10
Set the Gelée
Pour the mixture into a shallow dish and refrigerate until set, about 2-3 hours.
Assembly
- 11
Fill Tartlets
Once the mousse has set, spoon or pipe the chicken liver mousse into the cooled tartlet shells.
- 12
Add Gelée
Cut the apple gelée into small cubes and place on top of the mousse in each tartlet.
- 13
Garnish
Top with frisée and shredded Treviso radicchio for a colorful garnish.