Hillview Chicken Liver Mousse Recipe
Abbotsford Blueberries, Granny Smith Apple Mostarda Puffed Alberta Wild Rice Granola, Ginger & Honey Gel
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Ingredients
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Chicken Liver Mousse
Granny Smith Apple Mostarda
Puffed Alberta Wild Rice Granola
Ginger & Honey Gel
Method
Chicken Liver Mousse
- 1
Prepare the Chicken Livers
Clean the chicken livers by removing any visible fat or connective tissue. Rinse under cold water and pat dry.
- 2
- 3
Cook the Livers
Increase the heat to medium-high, add the chicken livers, thyme, salt, and pepper. Cook until browned on the outside and slightly pink inside, about 5-7 minutes.
- 4
Blend the Mousse
Remove from heat, add cognac, and blend until smooth. Gradually add cream and blend until well incorporated. Adjust seasoning.
- 5
Chill the Mousse
Transfer the mixture to a serving dish or ramekins and refrigerate for at least 4 hours or until set.
Granny Smith Apple Mostarda
- 6
Cook the Apples
In a saucepan, combine diced apples, sugar, and white wine vinegar. Cook over medium heat until apples soften, about 5 minutes.
- 7
Add Mustard Seeds
Stir in mustard seeds and salt. Cook for an additional 2-3 minutes. Remove from heat and let cool.
Puffed Alberta Wild Rice Granola
- 8
Prepare Wild Rice
Cook wild rice according to package instructions. Once cooked, let it cool.
- 9
- 10
Bake the Granola
Spread the mixture on a baking sheet and bake at 180°C (350°F) for about 15-20 minutes until golden and crispy.
Ginger & Honey Gel
- 11
Prepare Gelatin
In a small bowl, combine gelatin powder with water. Let it sit for 5 minutes to bloom.
- 12