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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