Chicken Liver Mousse
Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L
For the chicken liver mousse
|50 ml||red wine|
|50 ml||port (red)|
|Pulp||of 1 vanilla pod|
|100 g||smooth chicken liver parfait|
|250 ml||cream (min. 33% fat content)|
|2 tbsp||whisky or cognac salt and pepper|
|Apple cubes||1 apple|
Stock made from
|50 ml||white wine|
|1||small piece of cinnamon stick|
|Juice||of 1/2 lemon|
For the chicken liver mousse, first make the reduction by simmering the ingredients slowly over a low heat. Reduce by 1/4 and leave to cool.
Mix the chicken liver parfait with 1/3 of the cream and the reduction and stir until smooth. Gradually stir in the remaining cream, season with salt and pepper, and with whisky to taste. Pass through a fine sieve, pour into the KAYSER cream whipper* and tighten the lid. Insert a KAYSER cream charger and chill. Shake vigorously 3–4 times before using.
For the apple cubes, cut the apples into small cubes, leaving the skin on. Bring to the boil all the ingredients for the stock. Add the apple cubes and bring to the boil briefly before leaving them to cool in the stock.
To serve, squirt the chicken liver mousse onto decorative spoons and garnish with the apple cubes and the marjoram.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
* Take care not to exceed the filling mark on the side of the bottle.