Chicken Liver Mousse Recipe
Empire Apples, Timut Peppercorn, Chicken Schmaltz Brioche
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Liver Mousse
Brioche
Apple Garnish
Method
Chicken Liver Mousse Preparation
- 1
- 2
Cook Chicken Livers
Add the chicken livers to the skillet and cook for 5-7 minutes until browned. Pour in the brandy and simmer for another 2 minutes.
- 3
Blend the Mixture
Transfer the mixture to a food processor. Add the remaining butter, heavy cream, salt, and crushed Timut peppercorns. Blend until smooth and creamy.
- 4
Chill
Transfer the mousse to a serving dish, cover, and refrigerate for at least 2 hours before serving.
Brioche Preparation
- 5
Make the Dough
In a bowl, combine warm milk and yeast. Let it sit for 5 minutes. In a large mixing bowl, combine flour, sugar, and salt. Make a well and add eggs and the yeast mixture. Mix until a dough forms.
- 6
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- 7
- 8
Bake
Preheat the oven to 180°C (350°F). Bake the brioche for 30-35 minutes until golden brown. Let it cool before slicing.