Chicken Liver Mousse with Riesling-Thyme Gelée

Name: Chicken Liver Mousse with Riesling-Thyme Gelée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps Calvados (apple brandy); 454 grams chicken livers, cleaned; 1 teaspoon unflavored gelatin; 2 teaspoons kosher salt plus more; 946 milliliters milk, divided; 177 milliliters sweet (Auslese) Riesling; 3 Tbsps finely chopped shallots; 2 teaspoons sugar; 3 sprigs thyme; 3 servings Melted unsalted butter

One portion of this dish contains around 37g of protein, 22g of fat, and a total of 509 calories. This gluten free recipe serves 3. Head to the store and pick up butter, shallots, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mellow the flavor of the chickenlivers by placing them in a glass bowl with2 cups milk. Cover; chill for 2 hours.

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Milk

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Bowl

Drain;discard milk. Return livers to same bowl,add the remaining 2 cups milk, cover, andchill for 2 more hours (or overnight).

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Milk

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Bowl

Drain;discard milk and rinse livers. Pat dry with paper towels.

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Milk

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Paper Towels

Set a fine-mesh strainer over a mediumbowl; set aside. Melt 2 tablespoons butter in a largeskillet over medium-low heat.

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Butter

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Sieve

Add shallotsand thyme and cook, stirring occasionally,until shallots are very soft, about 10 minutes.

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Shallot

Thyme

Add livers, increase heat to medium, andcook, turning once, until livers are firm butstill pink inside, about 4 minutes.

Removepan from heat and stir in Calvados. Return toheat; cook until Calvados is reduced by half,about 30 seconds. Discard thyme.

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Calvados

Thyme

Transfer liver mixture to a food processor;add 2 teaspoons salt and pepper. Process untilsmooth. With processor running, addremaining butter by tablespoonfuls until allbutter is incorporated.

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Salt And Pepper

Butter

Liver

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Food Processor

Transfer mousse toprepared strainer. Using a rubber spatula,press mousse through strainer. Rinse anddry strainer, then strain mousse again,discarding solids in strainer. Divide amongsmall jars. Chill until firm, 1–2 hours.

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Sieve

Spatula

Place 1/4 cup water ina medium microwave-safe bowl.

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Water

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Microwave

Bowl

Sprinklegelatin over water and let stand untilsoftened, about 10 minutes. Microwavegelatin mixture until gelatin dissolves andmixture becomes clear, about 30 seconds.

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Gelatin

Water

Add sugar; stir until dissolved. Stir in wine.

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Sugar

Wine

Spoon gelée over mousse in jars, forminga 1/4" layer (not all gelée may be used).Top each jar with thyme sprigs or leaves,if desired. Cover with plastic wrap andrefrigerate until gelée is set, about 1 hour.DO AHEAD: Can be made 3 days ahead.Keep chilled.

Ingredients you will need

Fresh Thyme

Wrap