chicken liver mousse with gelée toppingrating:
(Original recipe not exactly helpfully presented, so excuse the translation. The original pics are lovely, however!)
To make 1 pint mousse, serves 6:
For the mousse
1 small onion
1 clove garlic
100 grams butter plus extra for frying
250 grams chicken liver
1/2 tsp pepper
For the gelée topping
Handful of fresh green herbs, eg parsley and fennel fronds
Squeeze lime or lemon
1/2 teaspoon sugar
Single leaf gelatin
Preheat oven to 150 deg C
Finely chop and sautée the onion and garlic clove in a knob of butter. Cook until softened but do not caramelize. Add the cream and butter, reduce the heat and simmer until all the butter is melted.
Pour the contents of the pan into a blender along with the raw chicken liver, salt and pepper, and blend until smooth.
Sieve the mixture to remove any remaining bits.
Pour the mixture into a pint-size oven-proof container and bake au bain marie for around 20-25 minutes. It is cooked when it is set at the edges and only very slighly wobbly in the middle.
Remove from the oven and allow to cool.
To make the gelée: blend the herbs with 60ml of water, the lime juice, sugar and salt.
Strain the mix through a coffee filter to get a clear, green liquid.
Soak the gelatin leaf in cold water, then add to the green liquid. Microwave very briefly until the gelatin is dissolved, then pour the jelly onto the top of the mousse.
Add further herbs as garnish under the jelly if wished.