This silky mousse is a staple at Bavette La Boucherie in Milwaukee. Chef and owner Karen Bell tops it with a piquant strawberry jam in this playful appetizer. If you've never dared cook with chicken livers, this is a great place to start.

Source: Midwest Living

Gallery

Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
total:
3 hrs 45 mins
Servings:
24
Yield:
24 appetizers
Advertisement

Ingredients

JAM
MOUSSE
TO SERVE

Directions

Instructions Checklist
  • For jam: In a large saucepan, combine strawberries, sugar, peppercorns, lemon juice and salt. Cook over low until sugar dissolves and mixtures starts to boil, about 5 minutes. Increase heat to medium-high and cook 10 minutes. Mash berries slightly with a potato masher to reach desired consistency. Simmer 10 minutes more. Spoon a little on a chilled plate and put in freezer a few minutes to check desired thickness. If foam forms on top of the jam as it cooks, just skim it off. Transfer jam to an airtight container; chill.

    Advertisement
  • For mousse: Season livers with salt and pepper. In a large skillet, heat oil over high. Add livers, half at a time, and sear 2 minutes on each side. (Don't move livers in pan too much so they brown nicely on each side, and don't overcook them.) Remove livers to a plate. Reduce heat to medium-low; add shallot and thyme to pan. Cook until shallot is lightly caramelized and softened, about 5 minutes.

  • Remove from heat and carefully add brandy to skillet. Return to heat and simmer until almost dry, 1 to 2 minutes, stirring to scrape up any browned bits from the bottom of skillet. Using a rubber spatula, scrape shallot mixture onto plate with the livers. Refrigerate until cold.

  • Place chilled liver mixture in a blender or food processor with the butter and sherry vinegar. Process until smooth. Gradually add cold cream, processing until combined.

  • Place liver mixture in a fine-mesh sieve; press it through with a rubber spatula. Add salt to taste. Transfer mousse to a serving bowl. Cover and chill 2 hours or overnight. It will thicken as it chills.

  • To serve: Spread mousse on toasted ciabatta or brioche. Top with strawberry jam and a sprinkling of chopped peanuts. Garnish with microgreens.

*INGREDIENT TIP

Tender pink peppercorns have a fruity peppery flavor similar to chiles. Substitute brined green peppercorns or black peppercorns if you can’t find them.

Nutrition Facts

152 calories; fat 4g; cholesterol 71mg; saturated fat 2g; carbohydrates 21g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 8g; protein 6g; vitamin a 1767IU; vitamin c 13.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 84.2mcg; vitamin b12 2.4mcg; sodium 165mg; potassium 87mg; calcium 8mg; iron 2.5mg.
Advertisement
Advertisement