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Gallery Chicken-Liver Mousse with Raspberry Jelly Credit: Christopher Testani Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6
Ingredients Ingredient Checklist 5 tablespoons unsalted butter, room temperature 1/2 red onion, minced (1/2 cup) 2 teaspoons minced garlic 1 teaspoon minced fresh sage 1/2 pound chicken livers, rinsed and trimmed Coarse salt and freshly ground pepper 1/4 cup Marsala 2 tablespoons heavy cream 1/4 cup Raspberry Jelly Simple Crostini, for serving Assorted Pickles, for serving
Gallery Chicken-Liver Mousse with Raspberry Jelly Credit: Christopher Testani
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6
Gallery
Chicken-Liver Mousse with Raspberry Jelly Credit: Christopher Testani
Chicken-Liver Mousse with Raspberry Jelly
Credit: Christopher Testani
Chicken-Liver Mousse with Raspberry Jelly
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 6
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 6
6
Ingredients
Ingredients
- 5 tablespoons unsalted butter, room temperature 1/2 red onion, minced (1/2 cup) 2 teaspoons minced garlic 1 teaspoon minced fresh sage 1/2 pound chicken livers, rinsed and trimmed Coarse salt and freshly ground pepper 1/4 cup Marsala 2 tablespoons heavy cream 1/4 cup Raspberry Jelly Simple Crostini, for serving Assorted Pickles, for serving
Directions
Melt 2 tablespoons butter in a skillet over medium-high until foamy. Add onion, garlic, and sage; cook until softened, about 2 minutes. Add chicken livers, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until browned, 4 to 6 minutes. Add Marsala and bring to a boil; cook 30 seconds, then reduce heat to medium and simmer, covered, until livers are just cooked through, about 3 minutes.
Transfer livers with pan juices, remaining 3 tablespoons butter, and cream to a food processor. Puree until silky, about 2 minutes. Pass mousse through a sieve to remove any lumps. Season with salt and pepper. Transfer to a 1 1/2-cup ramekin or bowl and refrigerate at least 1 hour and up to 2 days.
Remove mousse from refrigerator 15 minutes before serving. Just before serving, spoon jelly over top. Serve, with crostini and pickles.
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All Reviews for Chicken-Liver Mousse with Raspberry Jelly
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All Reviews for Chicken-Liver Mousse with Raspberry Jelly
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
