Sous Vide Chicken Liver Mousse

Sometimes, you just need a little treat to pick you up on a rainy day. The weather here in San Francisco has been great for the drought, but not for holiday cheer! So here’s a little reprieve: a simple liver mousse with strawberry gelee that’s pretty and easy. You can make this recipe two different ways: one for a super-spreadable, dip-like mousse or two in small, set rectangles (see pictured). This recipe works perfectly for both chicken and duck liver! Thank you to Jenny Wang from I Forgot It’s Wednesday Supper Club for this recipe!!


Cook time: 1 hour sous vide, optional gelee 4 hours in fridge 

Yield: Approx 1 quart


Set One:

  • 1 lb Chicken Liver
  • 2 T Butter
  • 4 sprigs Thyme (stem removed)
  • 2 sprigs Rosemary (stem removed)
  • 1 tsp White Wine
  • 3 small Cloves Garlic, smashed
  • 1 small Shallot, coarsely sliced
  • Salt and pepper to taste

 Set Two:

  • 1 cup Heavy Cream
  • 4 sprigs Thyme
  • 2 sprigs Rosemary
  • 3 small cloves Garlic
  • 1 small Shallot
  • 5 Whole Black Peppercorns
  • ½ tsp Whole Coriander
  • 1 Bay Leaf
  • 1-2 tsp Sherry Vinegar (to taste)
  • Salt to taste
  • Sugar to taste
  • White Pepper to taste


  1. Set up Nomiku water bath and turn temperature to 62°C (143.6°F).
  2. Place livers over strainer and rinse under running water approximately 5 minutes to get rid of blood. Comb through the livers and pull out & discard any sinewy bits.
  3. Generously salt and pepper livers. Combine livers with rest of the Set One ingredients in a vacuum pouch and remove air. A zip bag can also be used and air removed using the air displacement method. Sous vide for 1 hour inside Nomiku bath.
  4. After 1 hr, bring Nomiku up to 70°C (158°F). Once the Nomiku reaches 70°C (158°F), hold for 5 minutes.
  5. Remove pouch from water bath and cool in an ice bath. Drain and refrigerate.
  6. In a small pot, combine Set Two of ingredients. Bring to a very light simmer and cover pot to steep for 15 minutes turning the range off.
  7. Strain heavy cream and let cool slightly.
  8. In a very powerful blender, puree livers until smooth. Add heavy cream and puree in on high until a very fine consistency develops. Add salt, sugar, white pepper, and sherry vinegar to taste.
  9. You can now serve this mousse as-is in a bowl for a dip or spread. If you’d like to firm it up using gelatin and set it with some strawberry gelee, continue forth:


Set Three:

  • 2 packets Gelatin
  • ¼ cup Cold Water

Set Four:

  • 2 cups Strawberries, rough chop
  • ½ cup Madeira (or sherry, or white wine)
  • ½ Lemon, juiced
  • 1 packet Gelatin
  • ¼ cup Cold Water


  1. Using ingredients from Set Three, bloom gelatin in cold water for about 5 minutes. Add to powerful blender with liver mousse and puree on high until thoroughly incorporated.
  2. Pour mixture into a plastic-lined mold of your choice. It’s pretty thick, so spread with a spatula until you can smooth out the top (it doesn’t have to be perfect!). Place in refrigerator to begin to set, takes around 2 hours.
  3. From Set Four, bloom gelatin in cold water for about 5 minutes. In a small saucepot, combine strawberries, madeira, and lemon juice. Bring to a light simmer for 1-2 minutes. Strain.
  4. Bring strained mixture to a boil and add gelatin. Let boil 1 minute and remove from heat. Let cool 5 minutes.
  5. Check liver mousse. If it’s pulling away easily from the sides of the mold and is cold to the touch, it’s ready!
  6. Pour strawberry mixture on top of liver mold. Wrap in plastic and refrigerate at least 4 hours to set completely.
Sous Vide Chicken Liver Mousse2014-12-23 19:07:00 GMTchef,cooking,how to,delicious,yummy,mousse,molecular gastronomy,french,duck,chicken,pate,liver,foodie,food,foodporn,nom,sousvide,nomiku

Tags: chef, chicken, cooking, delicious, duck, food, foodie, foodporn, french, how to, liver, molecular gastronomy, mousse, nom, nomiku, pate, sousvide, yummy.