Directions
Do you wanna eat wine, would like to take a bite of delicious sweet wine, like Albana di Romagna passito? If yes, here is the recipe to make some wine jellies to pair with a stunning chicken liver mousse with truffle. The chicken livers boast a particularly soft and firm flavor, perfect to enhance the soft and sweet consistency of pan brioche.
If you are looking for an elegant and tasty appetizer, this recipe to make the chicken liver mousse with truffle is super easy and straightforward. The wine jellies are cool, but a bit longer to make, so you can skip them.
Ingredients for making the chicken liver mousse with truffle and sweet wine jellies with caramelized walnuts and figs
8 servings
- 600 grams of chicken livers
- 170 grams of butter
- 2 bay leaves
- salt and pepper
- 4 cl of brandy
- 6 cl of dry marsala
- truffle
How to prepare the chicken liver mousse with truffle and sweet wine jellies with caramelized walnuts and figs
Wash the livers in running water and drain them.
Clean them well removing all the fat parts and the filaments.
Put 1/3 of the butter in the pan with the bay leaves and let it melt slowly.
Add the chicken livers and let them cook over high heat stirring occasionally.
They must remain pink inside to prevent them from losing their softness.
Add salt and pepper and deglaze with a 4 cl of Brandy or Marsala. Let it evaporate and remove the chicken livers with a skimmer. Reduce the remaining liquid in the pan, add a little more brandy or Marsala, let it evaporate again.
Blend the chicken livers in the mixer by combining the remaining butter into small pieces, the sauce and taste. If needed add a pinch of salt.
Add the truffle julienne with a final pulse. Put the mixture thus obtained in a bowl, dip it in some ice and with the electric whisk, whip it all together to obtain a light and frothy mixture.
Serve at room temperature with toasted bread. If want to go on and add a nice sweet touch, you can make the sweet wine jelly. In this way, you can transform the classic paté and sweet wine into a unique dish!
Sweet wine (Albana) jellies with caramelized walnuts and figs
- 150 grams of Albana passito
- 100 grams of water
- 1 tablespoon of sugar
- 4 sheets of isinglass
- 3 caramelized/dried figs
- 3 walnuts
Divide the figs in half and insert half a walnut inside them. Soften the gelatin in cold water for about 5 minutes. In a small saucepan, bring the water to a boil with the sugar, let it boil for a few minutes, remove from the heat and add the squeezed isinglass. Stir with a wooden spoon until they are completely melted, add the wine and stir again.
Pour the mixture into the molds, place the fig in the center, cover with more liquid and refrigerate. Done, your delicious appetizer is ready, you just need to toast some pan brioche and assembly the dish and you are ready to eat!
What wine to pair with the chicken liver mousse with truffle and sweet wine jellies with caramelized walnuts and figs?
Let’s pair the same wine that we will use for gelatine, like the Albana passito from Branchini winery, a small jewel of Romagna.
