KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Chicken Liver Mousse






40 min


Chill Time
30 min


Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L

For the chicken liver mousse

Reduction of:

50 mlred wine
50 mlport (red)
1 tbsphoney
Pulpof 1 vanilla pod
100 gsmooth chicken liver parfait
250 mlcream (min. 33% fat content)
2 tbspwhisky or cognac salt and pepper
Apple cubes1 apple

Stock made from

200 mlwater
50 mlwhite wine
2 tbspsugar
1small piece of cinnamon stick
Juiceof 1/2 lemon

To decorate


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.