Name: Chicken Liver mousse
Cook time: 2100 s
Total time: 2100 s
Yield: 4 servings
Ingredients: For The Plum Mustarda; 1/2 lb plums or fruit of choice; 3 tbsp mustard seed (cooked, refer to video); 1 cup rice wine vinegar; honey to taste; 1 tbsp red tuxedo; 1 tbsp grated fresh ginger; 1 tbsp sesame oil; For The Chicken Liver Mousse; 1 lb chicken livers soaked in milk overnight; 1 shallot chopped; 1/2 yellow onion chopped; 1/2 cup bourbon or brandy; 1/4 tsp pink salt Prague #1; 1 1/2 tbsp Lemonade Thyme; 1/2 cup Cold Butter; For The Topping; toasted pistachio; Spiceology Flakey Salt; For The Sourdough Starter; 250g H2O; 250g AP Flour; For the Sourdough Bread; 450g AP Flour; 100 g Whole Wheat Flour; 2g yeast; 15g salt; 380g 60°F H2O; 150g starter

Chicken Liver mousse

cook:

35 min

4 servings

original

metric

Ingredients

Plum Mustarda

½ lb plums or fruit of choice

3 tbsp mustard seed (cooked, refer to video)

1 cup rice wine vinegar

honey to taste

1 tbsp red tuxedo

1 tbsp grated fresh ginger

1 tbsp sesame oil

Chicken Liver Mousse

1 lb chicken livers soaked in milk overnight

1 shallot chopped

0.5 yellow onion chopped

½ cup bourbon or brandy

¼ tsp pink salt Prague #1

1 ½ tbsp Lemonade Thyme

½ cup Cold Butter

Topping

toasted pistachio

Spiceology Flakey Salt

Sourdough Starter

250g H2O

250g AP Flour

Sourdough Bread

450g AP Flour

100 g Whole Wheat Flour

2g yeast

15g salt

380g 60°F H2O

150g starter

Step 1

For the Plum Mustarda

1 cup rice wine vinegar

honey to taste

1 tbsp red tuxedo

1 tbsp grated fresh ginger

Step 1

in a pot bring to a simmer, rice vinegar, honey, red tux, ginger and taste.

1 cup rice wine vinegar

honey to taste

1 tbsp red tuxedo

1 tbsp grated fresh ginger

Step 2

while still hot, pour over plums and mix with cooked mustard seed, sesame oil and taste.

½ lb plums or fruit of choice

3 tbsp mustard seed (cooked, refer to video)

1 tbsp sesame oil

Step 3

chill in fridge

Step 4

For the Chicken Liver Mousse

Step 1

sauté shallot and onion until translucent, set aside.

1 shallot chopped

0.5 yellow onion chopped

Step 2

in the same pan sear off the chicken livers on high heat, don't overcook!

1 lb chicken livers soaked in milk overnight

Step 3

add in the pink salt and bourbon.

¼ tsp pink salt Prague #1

½ cup bourbon or brandy

Step 4

put everything into a blender including the Lemonade Thyme.

1 lb chicken livers soaked in milk overnight

1 shallot chopped

0.5 yellow onion chopped

½ cup bourbon or brandy

¼ tsp pink salt Prague #1

1 ½ tbsp Lemonade Thyme

Blender

Step 5

while blending emulsify with cold butter piece by piece.

½ cup Cold Butter

Step 6

blend on high til smooth for about three minutes.

Step 7

pour into a container or jar and cover with parchment directly on the mousse.

Step 8

chill for at least six hours.

Step 9

Serve on toast with mustarda ,toasted pistachio, and some flakey salt to finish.

Step 10

For The Sourdough Starter

Step 1

Recipe video here

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