Chicken Liver Mousse

Appetizer
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Ingredients for 4 portions
  • 125 g QimiQ Classic, room temperature
  • 180 g Chicken liver
  • 40 g Onion(s), diced
  • 2 Garlic clove(s), finely chopped
  • 30 g Apple(s), diced
  • 50 g Butter
  • Salt
  • Black pepper, freshly ground
  • 1 tsp Marjoram, dried
  • 1 Bay leaf
  • 100 ml Port, red
  • 150 ml Chicken stock
  • 125 ml Whipping cream 36% fat, beaten
Method
1.
Sauté the chicken liver with the onions, garlic and apples in the butter. Season with salt and pepper.
2.
Add the marjoram and bay leaf. Douse with the port wine and allow to reduce.
3.
Add the chicken stock and allow to simmer until half of the liquid has evaporated.
4.
Remove the bay leaf and blend smooth using an immersion blender. Strain trhough a fine sieve and allow to cool.
5.
Whisk the unchilled QimiQ Classic smooth and mix into the liver mixture. Fold in the whipped cream.
6.
Fill the mousse into molds and chill for approx. 4 hours.
7.
Form dumplings out of the mousse and serve with cranberry jam and toasted white bread.