THE PORT-STEEPED SILK

(Our Play on Spiced Chicken Liver Mousse)

THE PORT-STEEPED SILK

Ingredients: 400g Chicken livers (cleaned), 200g Butter (melted), 100ml Double cream, 1 tsp Allspice, 1 tsp Black pepper, 0.5 tsp Nutmeg, 50ml Port wine, 1 Shallot (minced)...

Ingredients

  • 400g Chicken livers (cleaned)
  • 200g Butter (melted)
  • 100ml Double cream
  • 1 tsp Allspice
  • 1 tsp Black pepper
  • 0.5 tsp Nutmeg
  • 50ml Port wine
  • 1 Shallot (minced)

Cooking Method

  1. The Scorch Sear livers and shallots in butter until browned but pink inside; remove.
  2. The Bloom Add spices to the pan with the Port; boil for 2 minutes until it forms a dark, fragrant syrup.
  3. The Silk Merge Blitz livers, the spiced port silk, and remaining butter until completely smooth.
  4. The Swell Stir in cream; pour into a jar and refrigerate for 4 hours until firm.
  5. The Final Flourish Top with a thin layer of raw melted butter and fresh raw thyme.

Cuisine: French

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