Chicken Liver Mousse Recipe
black mission figs / manresa brioche / red vein sorrel / sherry / maitake
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Ingredients
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Chicken Liver Mousse
Toppings
Method
Chicken Liver Mousse Preparation
- 1
Sauté Aromatics
In a skillet over medium heat, melt 50 grams of unsalted butter. Add the finely chopped shallots and minced garlic, stirring until soft and translucent, about 5 minutes.
- 2
Cook Chicken Livers
Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink inside, about 5-7 minutes. Stir in the brandy and cook until the liquid has evaporated, about 1-2 minutes.
- 3
Blend Ingredients
Transfer the mixture to a food processor. Add the remaining butter, heavy cream, salt, pepper, and thyme. Blend until smooth and creamy. Taste and adjust seasoning if necessary.
- 4
Add Sherry
Add the sherry to the mixture and pulse a few times to incorporate. Pour into serving dishes or molds and refrigerate for at least 3 hours or until set.
Toppings Preparation
- 5
Sauté Maitake Mushrooms
In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the maitake mushrooms and sauté until golden brown and tender, about 7-10 minutes. Season with salt and pepper to taste.
- 6
Prepare Figs and Brioche
Slice the black mission figs and toast the brioche slices until golden brown.
- 7
