Chicken Liver Mousse with Pear and Citrus Garnish
Preparation
25 MIN
Cooking
10 MIN
Chilling
1 H
Output
12 teasers or 6 appetizers

Chicken Liver Mousse with Pear and Citrus Garnish

Ingredients

    CHICKEN LIVER MOUSSE

  • 1/2 lb (227 g) chicken livers, trimmed
  • 2 shallots, chopped
  • 2 tablespoons (30 ml) unsalted butter
  • 1/4 cup (60 ml) white wine
  • 1 tablespoon (15 ml) cognac
  • 2 teaspoons (10 ml) sugar
  • 1/2 teaspoon (2.5 ml) fresh oregano
  • 3/4 cup (180 ml) 35% cream
  • Salt and pepper

    GARNISH

  • 1 firm but ripe pear, cut in 1/4-inch (0.5-cm) dice
  • 2 teaspoons (10 ml) marmalade
  • 2 teaspoons (10 ml) lemon juice
  • A few fresh chives, chopped on the diagonal
  • 12 shooter glasses (see note)

Preparation

CHICKEN LIVER MOUSSE

  1. Melt the butter in a skillet over medium-high heat. Brown the livers and shallot. Season with salt and pepper. Deglaze with the wine and cognac. Reduce by half or until the livers are pink in the centre.
  2. Transfer the livers to a food processor. Add the sugar, oregano and 60 ml (1/4 cup) cream. Purée until smooth. Push through a sieve into a bowl. Cover and refrigerate until chilled, about 45 minutes.
  3. In a bowl, whip the remaining cream until soft peaks form. Using a spatula, fold the whipped cream into the liver mouse. Adjust the seasoning.
  4. If serving as a teaser, spoon the mousse into shooter glasses. Smooth the surface. Cover and refrigerate for about 45 minutes or until ready to serve. If serving as an appetizer, see our suggestions on the facing page.

GARNISH

  1. In a bowl, combine all the ingredients. Season with salt and pepper. To serve, spoon about 5 ml (1 teaspoon) of the garnish on each serving.

Note

Can be made a day ahead, but omit garnish until ready to serve.