Chicken Liver Mousse on Port Wine Jelly

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Ingredients for 10 portions
  • For the mousse
  • 250 g QimiQ Classic, unchilled
  • 350 g Chicken liver
  • 100 g Butter
  • 75 g Onion(s), diced
  • 10 g Garlic, finely chopped
  • 40 g Streaky smoked bacon
  • 60 g Apple(s), diced
  • Salt
  • Black pepper, freshly ground
  • 1 g Marjoram, dried
  • 1 Bay leaf
  • 75 ml Port, red
  • 125 ml Red wine
  • 250 ml Chicken stock
  • 250 ml Whipping cream 36 % fat, whipped
  • For the jelly
  • 250 ml Red wine
  • 250 ml Port
  • 80 g Shallot(s), finely diced
  • 20 g Sugar
  • 10 g Vanilla sugar
  • 1 Bay leaf
  • Black pepper corns
  • 6 Gelatine sheets à 3 g
Method
1.
For the mousse: sauté the chicken liver, onions, garlic, bacon and apples in butter. Season to taste with salt and black pepper.
2.
Add the marjoram and bay leaves. Deglaze with port wine and red wine and reduce.
3.
Add the chicken stock and simmer for approx. 40 minutes until half of the fluid remains.
4.
Remove the bay leaves and blend with an immersion blender until smooth. Strain through a sieve and allow to chill.
5.
Whisk the unchilled QimiQ Classic smooth and mix into the liver mixture. Finally fold in the whipped cream.
6.
Fill into moulds and chill for approx. 4 hours.
7.
For the jelly: bring the port wine, red wine, shallots, sugar, vanilla sugar and spices to the boil and let reduce approx. 1/4 litre. Strain the fluid and chil well.
8.
Soak the gelatine in cold water. Squeeze and dissolve in the fluid.
9.
Pour the chilled jelly onto the chicken liver mousse (approx. 1/2 cm thin) and chill for approx. 1 hour.