A rich, velvety chicken liver mousse is a classic spread for warm crostini. The key to a clean flavor is meticulous soaking and blending it while warm with butter.
Ingredients
- Chicken livers: 250g
- Onion: 1/2 (sliced)
- Garlic: 1 clove (minced)
- Butter: 50g (divided)
- Heavy cream: 50ml
- Brandy or Cognac: 2 tbsp
- Salt: 1/2 tsp
- Thyme or Bay leaf: 1 sprig
Instructions
- Clean Livers: Trim connective tissue and blood clots from livers. Soak in milk or ice water for 20 minutes, then pat completely dry.
- Sauté: Melt 20g of butter in a pan. Sauté garlic and onions until translucent. Add livers and herbs; cook for 3-4 minutes until barely pink in the center.
- Flambé/Deglaze: Add brandy and let it bubble for 1 minute.
- Blend: Discard bay leaf. Put warm contents of the pan, remaining 30g butter, cream, and salt into a food processor. Blend until completely smooth.
- Chill: Pour into a ramekin and chill. Best served with toast points and fruit compotes.