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Truffled chicken liver mousse on brioche with blackberry mayonnaise and jellied pears and raisin confit

QimiQ Benefits

  • Creamy indulgent taste with less fat

  • 100 % natural, contains no preservatives, additives or emulsifiers

  • Longer presentation times without loss of quality

Minutes

60

Difficulty

medium

Truffled chicken liver mousse on brioche with blackberry mayonnaise and jellied pears and raisin confit
Truffled chicken liver mousse on brioche with blackberry mayonnaise and jellied pears and raisin confit

Ingredients

For 10 portions

  • For the Chicken liver mousse

  • 270g

    QimiQ Whip Pastry Cream, chilled

  • 40g

    Red onion(s), diced

  • 230g

    Chicken liver, fresh

  • 2cl

    Red port wine

  • 2cl

    Brandy

  • 100g

    Butter, liquid

  • 30ml

    Truffle oil, optional

  • Salt

  • Black pepper, ground

  • Fresh marjoram, chopped

  • 60g

    Truffles, fresh, optional

  • For the brioche

  • 250g

    QimiQ Cream Base

  • 30g

    Powdered sugar

  • 1

    Fresh yeast, 42 g

  • 600g

    Wheat flour type 480

  • 3

    Egg yolk(s)

  • 1

    Egg(s)

  • 150g

    Butter, softened

  • 1pinch(es)

    Salt

  • 1

    Lemon(s), finely grated

  • 1

    Egg yolk(s), to brush

  • For the Blackberry Mayonnaise

  • 60g

    QimiQ Classic

  • 20ml

    Rapeseed oil

  • 8g

    Sugar

  • 70g

    Red onion(s)

  • 1

    Bay leaf

  • 120ml

    Red wine

  • 40ml

    Red herb vinegar

  • 120g

    Blackberry puree

  • 120ml

    Walnut oil

  • 1small pinch(es)

    Gingerbread spice

  • Salt

  • 1pinch(es)

    Chilli powder

  • 1tsp

    Dijon mustard

  • Pears raisin Confit

  • 300g

    Pear(s), finely diced

  • 10ml

    Lemon juice

  • 80ml

    White wine, Muskateller

  • 100g

    Raisins, chopped

  • 400ml

    Pear juice

  • 3

    Gelatine sheets à 3 g

Preparation

  1. For the chicken liver mousse: sauté the onions in butter in a sauce pan. Add the cleaned chicken liver and fry quickly. Simmer until the fluid has evaporated.

  2. Deglaze with the port wine and brandy and reduce slightly. Purre the liver mixture finely in a blender with the chilled QimiQ Whip.

  3. Slowly add the softened butter and the truffle oil and incorporate well. Season the mixture with the spices.

  4. Finally, add the chopped truffles and place in a container. Seal well and allow to chill overnight.

  5. For the brioche: lightly heat the QimiQ Sauce Base with the icing sugar. Add the yeast and allow to dissolve in the mixture.

  6. Place the remaining ingredients into a mixing bowl. Add the QimiQ mixture and knead to a smooth dough. Cover and allow to rest in a warm place for approx. 40-60 minutes. (Tip: allow to rest in an oven at 50 °C.)

  7. Preheat the oven to 180 °C (convection oven).

  8. Create 3 strands with the dough and form a plait. Place onto a baking sheet lined with baking paper. Cover and allow to proof for a further 15 minutes.

  9. Whisk the egg yolk and use to brush the brioche. Bake in the preheated oven for approx. 25-30 minutes.

  10. For the blackberry mayonnaise: caramelise the sugar with the rapeseed oil in a pan, add the onion and bay leaf and sauté.

  11. Deglaze with the red wine and red herb vinegar and reduce completely. Add the blackberry puree and allow to chill.

  12. Mix the blackberry mixture and the QimiQ Classic well with an immersion blender. Slowly stir in the walnut oil until a mayonnaise consistency is achieved. Season with the spices and allow to chill.

  13. For the pears and raisin confit: mix the diced pears with the lemon juice. Add the wine and bring to the boil. Allow the pears to cook, but they should not be soft.

  14. Mix the chopped raisins into the marinated pears and add the pear juice. Add the gelantine which has been soaked in cold water and melted.

  15. Construction: lay out a small square of brioche (2-3 mm thick). Whip the well chilled chicken liver mousse in a food processor (about 2 minutes) and fill into moulds. Smooth over the top and cover with the lightly warmed pears and raisin confit. Chill. Put the chilled chicken liver on the brioche and fry quickly in a pan with butter. Serve on a plate with the blackberry mayonnaise.

  16. Tip: Garnish with pickled and marinated rowan berries and chopped truffles.

Some doughy looking food

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