Liver Mousse Recipe
Make Liver Mousse Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Liver Mousse Base
Finishing & Serving
Method
Liver Mousse Base
- 1
Prepare livers
Trim any connective tissue, greenish bile remnants, or large sinews from the chicken livers. Rinse briefly under cold water and pat dry with paper towels. Cut larger pieces so that all pieces are similar in size (about 2–3 cm).
- 2
Season and chill
Place the trimmed livers in a bowl, sprinkle with 1 tsp salt, 1/2 tsp black pepper and the thyme leaves. Cover and refrigerate for 15–30 minutes while you prepare other ingredients to let flavors meld.
- 3
Sweat shallots and garlic
In a sauté pan over medium-low heat, melt 30 g of the unsalted butter. Add the finely chopped shallots and cook gently, stirring, until translucent and soft but not browned, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.
- 4
Cook livers
Increase heat to medium-high, add the seasoned livers to the pan with the shallots. Sear without overcrowding, turning after about 1–2 minutes so each side browns slightly. The livers should be slightly pink in the center — they will finish cooking in the next step. Total pan time should be about 3–4 minutes.
- 5
Flambé (optional) and deglaze
Remove the pan from heat briefly, add the brandy or cognac, then carefully return to the heat and ignite with a long match or let the alcohol flambé and burn off (or simply simmer to reduce for 30–60 seconds if you prefer not to flambé). Scrape up any fond and allow most of the alcohol to evaporate.
- 6
Combine and cool
Transfer the cooked livers, shallots and any pan juices to a food processor while still warm. Add the remaining unsalted butter (120 g) cut into pieces and the cream. Pulse to combine until very smooth. Scrape down the bowl as needed.
- 7
Emulsify with egg yolks
With the processor running on low, add the two egg yolks through the feed tube in a steady stream to create a glossy, emulsified mousse. If the mixture is too thick, add up to 1–2 tbs of cream to reach a spreadable but firm texture. Taste and adjust seasoning with remaining 1/2 tsp salt, 1/2 tsp black pepper and the allspice or nutmeg if using.
- 8
Pass for silkiness
For the smoothest texture, push the mousse through a fine-mesh sieve into a bowl using a spatula. This removes any remaining fibers and yields a silken mousse.
Finishing & Serving
- 9
- 10
Seal with butter
Pour the melted butter (60 ml) over the surface to form a seal that prevents discoloration and preserves flavor. Let cool to room temperature for 15–20 minutes.
- 11
Chill
Cover the ramekins or mold with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and let flavors develop.
- 12
Serve
When ready to serve, remove from refrigerator 15 minutes before plating. Serve the mousse spread on toasted baguette slices or crackers, garnish with chopped chives or microgreens and accompany with cornichons or other acid pickles. If using a butter seal, gently warm the edges with a hot towel to loosen and spoon out the mousse or invert to unmold.
- 13
Storage
Keep sealed under butter or plastic wrap in the refrigerator for up to 4 days. For longer storage, tightly cover and freeze for up to 1 month; thaw in refrigerator before serving.
