chicken liver mousse
 
Prep time
Cook time
Total time
 
Serve this with Dalmatia's sour cherry spread for a decadent appetizer (inspired by Food & Wine's original recipe)
Serves: 12-16
Ingredients
  • 1½ pounds chicken livers, trimmed, at room temperature
  • 8 large egg yolks, at room temperature
  • 3 tablespoons cherry brandy
  • 1 tablespoon salt
  • 1½ teaspoons freshly ground white pepper
  • ¾ teaspoon ground allspice
  • Pinch of freshly grated nutmeg
  • 3 sticks (3/4 pound) unsalted butter cut into large chunks, at room temperature
  • 2 cups heavy cream, at room temperature
  • Dalmatia sour cherry spread, fresh rosemary and crusty bread, for serving
Instructions
  1. Preheat the oven to 275°. Make sure your butter, cream, egg yolks and chicken liver are all at room temperature (note: this is very important to ensure a smooth, creamy texture)
  2. Puree the livers, egg yolks, brandy, salt, pepper, allspice and nutmeg and puree until smooth in a food processor.
  3. With the food processor still on, blend in the softened butter very slowly and 1 chunk at a time, until all the butter is incorporated and the puree is creamy. The mixture will be bright pink and somewhat unappetizing looking, but should be uniform in color throughout. if it looks curdled, wrap a hot kitchen towel around the processor bowl and puree until light and creamy. You may have to do this several times until the puree is uniform in color without any small bits floating around.
  4. Set a fine mesh strainer over a large bowl and press the puree through twice. Stir in the heavy cream until blended.
  5. Pour the puree into a 1½-quart enameled cast-iron terrine and set the terrine in a roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the side of the terrine and bake for 1 hour and 10 minutes, or until the mousse is lightly browned on top and a toothpick inserted in the center comes out clean.
  6. Remove the terrine from the water bath and let cool, then cover with plastic wrap and aluminum foil and refrigerate overnight.
  7. To unmold, dip the bottom of the terrine in a pan of hot water for 10 seconds, and run a paring knife around the edge of the mousse. Invert the mousse onto a cutting board. Cut it into ½-inch slices.
  8. To freeze any unused portions, wrap tightly in plastic wrap, followed by parchment paper and foil (to prevent the mousse from becoming gritty).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/01/chicken-liver-mousse.html