Liver mousse with pears
4 servings
90 minutes
Liver mousse with pears is an exquisite dish of European cuisine that combines the rich flavor of liver with the gentle sweetness of ripe pears. This dish likely originates from French gastronomy, where soft, airy textures and harmony of flavors are appreciated. The creamy consistency is achieved through cream and egg yolks, while subtle spicy notes of nutmeg and black pepper add sophistication. Cognac adds depth to the flavor, making the mousse noble. Baking allows all aromas to unfold and creates an appetizing crust. Serving with vegetables makes the dish versatile – suitable for both festive tables and romantic dinners. Liver mousse pairs perfectly with fresh salads or crispy baguette, creating true delight for gourmets.
1
Wash the liver, remove the membrane and tendons, cut into pieces.
- Beef liver: 700 g
2
Peel the pears, remove the seeds and core, and cut into cubes.
- Pears: 3 pieces
3
Put pieces of liver, sliced pears, and yolks into a cup.
- Beef liver: 700 g
- Pears: 3 pieces
- Egg yolk: 5 piece
4
Add cream, season with nutmeg, salt, and pepper, then blend in a processor or with a blender until the mixture is smooth.
- Cream 25%: 200 ml
- Ground nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
5
Add 50 grams of cognac, mix everything well, and place it in a greased baking dish.
- Cognac: 50 g
- Butter: 1 tablespoon
6
Bake in a preheated oven at 200 degrees for 40-50 minutes, until the surface is browned and the center is not raw, baking for about an hour.
7
Cool down, cut into pieces.
8
Serve with fresh vegetables.