Dec 23, 2014
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
- 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
- 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
- Set up Nomiku water bath and turn temperature to 62°C (143.6°F).
- 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.
- 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.
- After 1 hr, bring Nomiku up to 70°C (158°F). Once the Nomiku reaches 70°C (158°F), hold for 5 minutes.
- Remove pouch from water bath and cool in an ice bath. Drain and refrigerate.
- 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.
- Strain heavy cream and let cool slightly.
- 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.
- 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:
- 2 packets Gelatin
- ¼ cup Cold Water
- 2 cups Strawberries, rough chop
- ½ cup Madeira (or sherry, or white wine)
- ½ Lemon, juiced
- 1 packet Gelatin
- ¼ cup Cold Water
- 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.
- 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.
- 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.
- Bring strained mixture to a boil and add gelatin. Let boil 1 minute and remove from heat. Let cool 5 minutes.
- Check liver mousse. If it’s pulling away easily from the sides of the mold and is cold to the touch, it’s ready!
- Pour strawberry mixture on top of liver mold. Wrap in plastic and refrigerate at least 4 hours to set completely.
Tags: chef, chicken, cooking, delicious, duck, food, foodie, foodporn, french, how to, liver, molecular gastronomy, mousse, nom, nomiku, pate, sousvide, yummy.