Chicken Liver Mousse with Pistachios and Port Jelly
(No picture, sorry!)
Time: Preparation 45 minutes, Chilling: Minimum 4 hours
Effort: Medium to difficult
Serves: 6-8
Ingredients
Mousse
2 lbs chicken livers, membranes removed and cut into small pieces
1 tbsp duck fat
2 shallots finely chopped
1 cup Tawny Port
1 cup butter, softened
1 cup heavy cream
Salt & pepper to taste
1 cup unsalted, shelled pistachios
Port Jelly
1 cup Beef broth
1 cup Tawny Port
2 packets powdered gelatin
Method
In a large skillet melt the duck fat and saute the shallots until transparent. Add the chicken livers and saute on medium until the outsides are cooked. Add the port, and simmer for a few minutes until most of the port has evaporated. Remove from heat. Turn the mixture along with the melted butter into a food processor and blend, adding the cream slowly and salt and pepper until it forms a mousse or puree. (Here you can add a little more port if you like but not too much!). Turn the mousse into a sieve over a medium sized bowl; using the back of a large spoon press firmly several times in order to sieve out any larger pieces so that in the end you will have a very smoothe mousse. Blend in the pistachios. Line a medium sized loaf pan with parchment paper and add the mousse, spreading it evenly. Cover with parchment and cool in the fridge while you make the port jelly.
Port Jelly:
In a medium saucepan heat the beef broth with the port until boiling. remove from heat. Using 2-3 tbsp of this broth, soften the gelatin in a cup or small bowl. Add the gelatin mixture to the rest of the broth, stirring frequently until all the gelatin has dissolved. Chill to room temperature (you can cheat and chill in the fridge, but be careful as it will become jelly quite fast!) and pour over the chicken liver mousse. Return to fridge and chill for at least 4 hours or until the jelly has solidified. (You can chill overnight if you wish).
Flip the mold onto a plate and gently peel off the parchment paper. Serve in slices garnished with baby arugula leaves.
Time: Preparation 45 minutes, Chilling: Minimum 4 hours
Effort: Medium to difficult
Serves: 6-8
Ingredients
Mousse
2 lbs chicken livers, membranes removed and cut into small pieces
1 tbsp duck fat
2 shallots finely chopped
1 cup Tawny Port
1 cup butter, softened
1 cup heavy cream
Salt & pepper to taste
1 cup unsalted, shelled pistachios
Port Jelly
1 cup Beef broth
1 cup Tawny Port
2 packets powdered gelatin
Method
In a large skillet melt the duck fat and saute the shallots until transparent. Add the chicken livers and saute on medium until the outsides are cooked. Add the port, and simmer for a few minutes until most of the port has evaporated. Remove from heat. Turn the mixture along with the melted butter into a food processor and blend, adding the cream slowly and salt and pepper until it forms a mousse or puree. (Here you can add a little more port if you like but not too much!). Turn the mousse into a sieve over a medium sized bowl; using the back of a large spoon press firmly several times in order to sieve out any larger pieces so that in the end you will have a very smoothe mousse. Blend in the pistachios. Line a medium sized loaf pan with parchment paper and add the mousse, spreading it evenly. Cover with parchment and cool in the fridge while you make the port jelly.
Port Jelly:
In a medium saucepan heat the beef broth with the port until boiling. remove from heat. Using 2-3 tbsp of this broth, soften the gelatin in a cup or small bowl. Add the gelatin mixture to the rest of the broth, stirring frequently until all the gelatin has dissolved. Chill to room temperature (you can cheat and chill in the fridge, but be careful as it will become jelly quite fast!) and pour over the chicken liver mousse. Return to fridge and chill for at least 4 hours or until the jelly has solidified. (You can chill overnight if you wish).
Flip the mold onto a plate and gently peel off the parchment paper. Serve in slices garnished with baby arugula leaves.
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