Chicken Liver Mousse With Burnt Honey Gelée
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Kosher Salt (plus more)2 tbsps
Vegetable Oil2 medium
Shallot (chopped)1 tsp
Thyme Leaves1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 cup
Sherry Vinegar1 cup
Red Wine1 cup
Brandy1 cup
Heavy Cream4 tbsps
Apple Cider Vinegar (divided)1 cup
HoneyDirections:
1
Mousse: If using curing salt, combine with 2 tsp
2
Kosher salt in a small bowl
3
Sprinkle livers with salt mixture and chill, uncovered, 1 1/2–2 hours
4
Rinse and pat dry with paper towels
5
Heat oil in a large saucepan over high
6
Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side
7
Transfer to a paper towel–lined plate
8
Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes
9
Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute
10
Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes
11
Repeat with brandy, then add cream and bring to a simmer
12
Cook until reduced by half, about 5 minutes
13
Pluck out bay leaves; discard
14
Let mixture cool slightly
15
Blend cream mixture and livers in a blender until smooth, about 2 minutes
16
With motor running, add butter a piece at a time, blending until smooth before adding more
17
Strain mousse into a large measuring glass; season with kosher salt
18
Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface
19
Chill until set, at least 4 hours
20
If using curing salt, combine with 2 tsp
21
Kosher salt in a small bowl
22
Sprinkle livers with salt mixture and chill, uncovered, 1 1/2–2 hours
23
Rinse and pat dry with paper towels
24
Heat oil in a large saucepan over high
25
Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side
26
Transfer to a paper towel–lined plate
27
Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes
28
Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute
29
Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes
30
Repeat with brandy, then add cream and bring to a simmer
31
Cook until reduced by half, about 5 minutes
32
Pluck out bay leaves; discard
33
Let mixture cool slightly
34
Blend cream mixture and livers in a blender until smooth, about 2 minutes
35
With motor running, add butter a piece at a time, blending until smooth before adding more
36
Strain mousse into a large measuring glass; season with kosher salt
37
Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface
38
Chill until set, at least 4 hours
39
Gelée and assembly: Combine 2 Tbsp
40
Vinegar and an ice cube in a small bowl; sprinkle gelatin over top
41
Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes
42
Remove from heat and add remaining 2 Tbsp
43
Vinegar, whisking until smooth
44
Add gelatin mixture and whisk until dissolved
45
Strain gelée into a small measuring glass and let cool
46
Carefully pour gelée over chilled chicken liver mousse, dividing evenly
47
Chill until gelée is set, at least 4 hours
48
Let mousse sit at room temperature 30 minutes before serving with toast
49
Combine 2 Tbsp
50
Vinegar and an ice cube in a small bowl; sprinkle gelatin over top
51
Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes
52
Remove from heat and add remaining 2 Tbsp
53
Vinegar, whisking until smooth
54
Add gelatin mixture and whisk until dissolved
55
Strain gelée into a small measuring glass and let cool
56
Carefully pour gelée over chilled chicken liver mousse, dividing evenly
57
Chill until gelée is set, at least 4 hours
58
Let mousse sit at room temperature 30 minutes before serving with toast
59
Do Ahead Mousse can be made 3 days ahead
60
Keep chilled
61
Mousse can be topped with gelée 2 days ahead
62
Keep chilled
63
Mousse can be made 3 days ahead
64
Keep chilled
65
Mousse can be topped with gelée 2 days ahead
66
Keep chilled