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Writer's picturebrkt-ברקט

Chicken Liver Mousse With Silan Gel

Earlier I posted a recipe for traditional Chopped Liver With Schmaltz. Always yummy but not always light enough for the occasion. This variation on the standard is more along the lines of cocktail party hors d'oeuvres. It is quite rich so a little goes a long way.



BT's Chicken Liver Mousse With Silan Gel


Ingredients:

For Mousse:

1 pound fresh organic chicken livers

1 1/2 cups (375 ml) milk

1 stalk fresh thyme

3 medium onions

6 whole cloves

1 teaspoon kosher salt

ground black pepper

2 tablespoon vegetable oil

1 cup (250 ml) cooking cream - 15 % fat

For Gel:

3 tablespoon silan (date syrup)

2 tablespoon cognac

3 teaspoons (14 grams) granulated gelatin

pinch of salt

6 tablespoons filtered water


Directions:

Wash livers in very cold water

Remove any tendons between the lobes

Let drain in sieve 5 minutes

Bring to boil milk, thyme and cloves

Add livers

Reduce flame to low and poach for 2 minutes

Remove livers using a slotted spoon and add to processor bowl

Dice onions

Fry in vegetable oil until onions are golden brown

Liberally cover with ground black pepper and let cool 5 minutes

Add onions and salt to processor bowl and pulse 3 times

Add half the cream and process for 1 minute

Scrape down the sides of the bowl and add remaining cream

Process 2 minutes more

Mousse should be smooth and airy with no whole pieces of onion or liver

Force mousse using back of rubber spatula through a food mill or sieve

Retain sieved mousse and discard any solids that remain

Pour mousse into tin and place in refrigerator for at least 1 hour

While mousse is chilling make gel:

Add silan, cognac, half of water and salt to saucepan

Bring ingredients to boil and then immediately remove from flame

In a separate bowl add remaining water and sprinkle gelatin on top

Stir to distribute the crystal

Slowly add gelatin mixture to silan/cognac pot - stirring constantly

Place saucepan back on burner and heat on medium low until the mixture is translucent

Remove from heat

Cool 3-4 minutes or until gel is tepid

Remove mousse from refrigerator

Gently pour gel over mousse and return to refrigerator for 6-8 hours


Served chilled with dry toast


Enjoy! !בתיאבון








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