Fancified Chicken Liver Mousse Recipe
Prep Time:
5 hours
Cook Time:
15 minutes
Servings:
8 Servings
Ingredients
  • 8 tablespoons unsalted butter, softened and divided
  • 2 large shallots, minced
  • 2 teaspoons juniper berries, crushed
  • 4 sprigs fresh thyme
  • 1 pound chicken livers, cleaned and deveined
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 2 tablespoons heavy cream, whipped to soft peaks
  • ½ cup black currant jelly
  • 1 tablespoon gin
  • 1 teaspoon fresh thyme leaves
  • 2 slices dark rye bread, sliced into batons
  • 2 tablespoons olive oil
  • 1 teaspoon flaky sea salt
Directions
  1. Make the liver base: Heat 2 tablespoons butter in a saute pan over medium heat.
  2. Add the shallots and cook until golden brown, about 5 minutes.
  3. Add the juniper berries and thyme sprigs and cook for 1 minute, until fragrant.
  4. Increase the heat to medium-high and add the chicken livers, cooking until the exterior is browned but the interior remains pink, approximately 2–3 minutes per side.
  5. Remove the thyme sprigs and transfer the mixture to a food processor.
  6. Add the remaining butter, salt, and white pepper. Process until smooth, about 3 minutes, and set aside to cool.
  7. Once cooled to room temperature, fold in the whipped cream. Taste and adjust for seasoning.
  8. Transfer to a serving vessel, leaving ¼-inch space at the top. Smooth the surface with an offset spatula and chill for a minimum of 4 hours.
  9. For the glaze, warm the black currant jelly with the gin and thyme leaves in a small saucepan until just melted.
  10. Cool the glaze slightly before pouring it over the chilled mousse, and return to the refrigerator for 30 minutes to set.
  11. Preheat the oven to 400 F.
  12. Brush the rye bread slices with olive oil and sprinkle with flaky salt.
  13. Toast until golden, about 5 minutes.
  14. Serve the mousse with toasted bread and, if desired, cornichons.