Name: Chicken Liver Mousse with Maple and Brandy
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 375 ml (1 1/2 cups)
Ingredients: 1/2 cup (125 ml) unsalted butter, chilled and cut into pieces; 2 sprigs fresh thyme; 9 oz (275 g) chicken livers, trimmed of fat; 1 shallot, finely chopped; 2 tablespoons (30 ml) brandy; 2 teaspoons (10 ml) maple syrup; 1/4 cup (60 ml) 35% cream, whipped; Salt and pepper

Ingredients

- 1/2 cup (125 ml) unsalted butter, chilled and cut into pieces
- 2 sprigs fresh thyme
- 9 oz (275 g) chicken livers, trimmed of fat
- 1 shallot, finely chopped
- 2 tablespoons (30 ml) brandy
- 2 teaspoons (10 ml) maple syrup
- 1/4 cup (60 ml) 35% cream, whipped
- Salt and pepper

Preparation

- In a skillet over high heat, melt 30 ml (2 tablespoons) butter with the thyme. Add the livers and shallot and sauté until the livers are brown on the outside and still pink on the inside. Season with salt and pepper. Deglaze the skillet with the brandy and maple syrup and reduce until dry. Remove from the heat and let cool slightly. Discard the thyme.
- In a food processor, purée the livers and remaining butter until smooth. Push through a fine-mesh sieve if desired. Place in a bowl and set aside to cool.
- Using a spatula, fold in the whipped cream. Adjust the seasoning. Pack the mousse into 2 or 3 ramekins and smooth the tops. Cover with parchment paper. Refrigerate for at least 2 hours.
- Serve with bread or toast.

Chicken Liver Mousse with Maple and Brandy

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Ingredients

Preparation

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