Chicken liver Parfait

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Ingredients for 4 g
  • 195 g QimiQ Whip Pastry Cream
  • 255 g Butter
  • 495 g Chicken liver
  • 225 Pasteurized egg yolks
  • 65 g Onion(s)
  • 15 g Salt
  • 1.5 g Pepper, ground
  • 0.6 g Marjoram, dried
  • 3 g Ginger powder
  • 60 ml Port
  • 60 ml Brandy
  • 3 g Fresh parsley, chopped
Method
1.

Remove the nerves from the chicken liver.

2.

Clarify the butter.

3.

Briefly sauté the onions and add the marjoram.

4.

Mix the chicken liver with the liquid butter and the QimiQ Sauce Base. Add the spices and mix well.

5.

Fill into terrine moulds (600-750 g) and cover well with plastic and aluminium foil.

6.

Abfüllen und kaltstellen.