Chicken Liver Mousse Terrine with Cranberry Jelly
Chicken Liver Mousse Terrine with Cranberry Jelly
Ingredients
- ½ tsp gelatin
- 1 tbsp (15 ml) cold water
- 1 ½ cups (160 g) frozen or fresh cranberries
- ¼ cup (55 g) sugar
- 1 tbsp (15 ml) lemon juice
- ¾ cup (170 g) cold unsalted butter, diced
- ¾ lb (340 g) chicken livers, trimmed
- 4 thyme sprigs, plus more for serving (optional)
- 8 juniper berries, finely crushed
- 2 shallots, finely chopped
- 6 tbsp (90 ml) gin (see note) or dry white wine
- 6 tbsp (90 ml) 35% whipping cream
- Fleur de sel
- Toasted baguette slices, for serving
- 4 shallots, finely chopped
- 8 juniper berries, finely crushed
- 2 tbsp unsalted butter
- ¼ cup (60 ml) gin or dry white wine
- 2 tbsp (30 ml) maple syrup
- ¼ cup (25 g) frozen or fresh cranberries
Instructions
- Lightly oil a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of plastic wrap, letting it hang over two sides.
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a small pot, bring the cranberries, sugar and lemon juice to a boil. Simmer over medium heat until the cooking juices are thick enough to coat the back of a spoon. In a small food processor or personal blender, purée the cranberry mixture until smooth. Add the gelatin and blend until completely dissolved. Strain the jelly through a fine sieve. Compost the residue. Spread the jelly out along the bottom of the loaf pan. Refrigerate for 1 hour or until the jelly has completely set.
Chicken Liver Mousse Terrine with Cranberry Jelly