CHICKEN LIVER MOUSSE WITH RIESLING-THYME GELéE
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Wine Appetizer Christmas Thyme Christmas Eve Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 3 cups
Number Of Ingredients 18
Steps:
- For mousse:
- Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.
- Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.
- Transfer liver mixture to a food processor; add 2 teaspoons salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1-2 hours.
- For gelée and toasts:
- Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine.
- Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.
- Preheat oven to 450°F. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Let mousse soften slightly at room temperature for 30 minutes before serving with toasts.
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Gostrider Rider
[email protected]I give this recipe a 10/10!
Leon Flores
[email protected]This mousse is a must-try!
Raj on Secret
[email protected]I can't wait to make this again!
raja fahadi
[email protected]This is one of the best chicken liver mousses I've ever had.
harish kulal
[email protected]My guests raved about this mousse!
Gift Precillia
[email protected]This was the perfect appetizer for my dinner party.
Md Alfi
[email protected]I'm definitely making this again!
Peter Nimnan
[email protected]This mousse is to die for!
Ayanda Petlele
[email protected]I highly recommend this recipe!
Nyamazaire Nyiramalitete
[email protected]The Riesling thyme gelée is a great way to add a touch of elegance to this dish.
Anmol Yadav
[email protected]This mousse is so easy to make ahead of time, which is a huge plus.
S R fam
[email protected]I love that this recipe uses chicken livers. They're so affordable and easy to find.
Stephanie Hart
[email protected]This mousse is definitely a special occasion dish. It's rich and decadent, and perfect for a fancy party.
Samad Hamas
[email protected]I wasn't sure about the Riesling thyme gelée at first, but it really grew on me. It added a nice touch of sweetness and acidity to the mousse.
John Rizzotti
[email protected]This was my first time making chicken liver mousse and it turned out great! The instructions were easy to follow and the mousse was delicious.
Anthony Watkins
[email protected]I've made this mousse several times now and it's always a crowd-pleaser. It's so easy to make and always turns out perfectly.
Yami Yugi
[email protected]This chicken liver mousse was a hit at my dinner party! It was creamy, flavorful, and had a lovely texture. The Riesling thyme gelée was the perfect complement, adding a touch of sweetness and acidity. I highly recommend this recipe!