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Chicken Liver Mousse with Verjus Gelee and Roasted Grapes

20

Apr
2015

Chicken Liver Mousse with Verjus Gelee and Roasted Grapes

On 20, Apr 2015 | In | By admin

Chicken liver mousse: 2 cups

2500 gm. chicken livers (rinsed & soaked in milk for 3 hours, then rinse again)

1775 gm. onions (sliced)

750 ml. marsala

12 ea. sage leaves

50 gm. garlic

900 gm. creme fraiche (whipped stiff)

500 gm. brown chicken sauce

8 ea. leaves gelatin soaked in ice water & squeezed

1 cup salt

1/2 cup wondra flour

20 gm. truffle oil

 

Verjus gelee: 3/4 cup

16 oz. mills road verjus

3 sheets gelatin

*Soak gelatin in ice water. Heat verjus and add squeezed gelatin in and melt. Season and strain.

 

Oven roasted grapes: as needed

2 cups muscat grapes (on the stem, cut into small bunches)

1/2 cup simple syrup (equal parts of sugar & water)

1 pinch salt

*Combine grapes and simple syrup with salt in a bowl. Toss gently to coat. Transfer grapes to a racked pan and cook in a low convection (200 degrees) for 1 hour or till raisin-ated.

 

*Fill ceramic ramekins with mousse and level just below the top. Chill one hour. Pour room temperature gelee over mousse and allow to set in the refrigerator. Present potted mousse with roasted grapes and toasted bread.

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