这已经成为Staplehouse全明星。我们simplified it a bit, setting it in jars rather than the buttery pastry crust it’s served in at the restaurant. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.
Ingredients
Makes about 2 cups
Mousse:
Gelée and assembly:
Special Equipment
Mousse:
Step 1
If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2–2 hours. Rinse and pat dry with paper towels.
Step 2
Heat oil in a large saucepan over high. 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. Transfer to a paper towel–lined plate.
Step 3
Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
Step 4
Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.
Gelée and assembly:
Step 5
Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.
Step 6
Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.
Step 7
Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.
Step 8
Let mousse sit at room temperature 30 minutes before serving with toast.
Do Ahead
Step 9
Mousse can be made 3 days ahead. Keep chilled.
Mousse can be topped with gelée 2 days ahead. Keep chilled.
How would you rate Chicken Liver Mousse With Burnt Honey Gelée?
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Reviews (2)
Back to TopFollowed this recipe to the letter and it came out stunning! I disagree with the reviewer that thought the vinegar was overwhelming. I found it the perfect balance to the natural sweetness of the chicken livers and the sweet and bitter burt honey gelée. Any less and the sweetness would be overwhelming. But with the vinegar it’s a lovely balance of sweet and sour with just the right notes of thyme and warming spices. Don’t let the vinegar scare you! Try this recipe as is before you make adjustments. You won’t be sorry.
islandaurora
Boston, MA
4/27/2019
This recipe calls for 1/4 Sherry vinegar. It over powers the chicken liver mousse and is the dominant flavor in the recipe. Then you reduce the vinegar which makes it even stronger. More vinegar- apple cider- is added to the gelee which enhances the vinegar flavor even more. Way too much. I doubled the recipe because the chicken livers came in a 16 oz container. I ended up throwing out the whole batch. It was a nice idea without the vinegar.
Anonymous
Oklahoma
3/3/2019
