Chicken liver mousse with cognac
4 servings
30 minutes
Chicken liver mousse with cognac is an exquisite dish of French cuisine that embodies refined flavors. Its roots trace back to the traditions of French gastronomy, where pâtés and liver mousses are highly valued for their delicate texture and deep aroma. This mousse, enhanced with noble cognac, acquires subtle caramel and woody notes that perfectly complement its creamy smoothness. Served with crispy toasts or fresh baguette, it creates a harmony of flavors and textures. It is perfect for both festive gatherings and cozy dinners with a glass of wine. This delicacy reveals the best aspects of French gastronomy, delighting everyone who tries it.
1
Cut the liver into small pieces.
- Chicken liver: 450 g
2
Melt 2 tablespoons of butter in a pan, add the liver and green onions, and sauté for 2-3 minutes until the liver is cooked but still slightly pink inside. Transfer everything to a blender.
- Butter: 120 g
- Chicken liver: 450 g
- Spring onion: 1 bunch
3
Pour cognac into the pan and cook until the volume reduces to 3 tablespoons. Pour it over the liver.
- Cognac (brandy): 0.3 glass
4
Add cream and spices to the blender, cover with a lid, and blend until smooth. Then add the remaining softened butter and blend again.
- Whipped cream: 0.3 glass
- Salt: 0.5 teaspoon
- Ground black pepper: pinch
- Ground allspice: pinch
- Butter: 120 g
5
Pass the mixture through a sieve, season with salt and pepper to taste.
- Salt: 0.5 teaspoon
- Ground black pepper: pinch
- Ground allspice: pinch
- Ground caraway: pinch
6
Transfer to a bowl or jar, cover with parchment, and refrigerate for 2-3 hours.
