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Recipe Liver Mousse


Liver Mousse

Recipe yeld 8 servings

Ingredients

300 G Veal Liver Into Thin Slices
300 G Chicken Livers (or Goose Liver)
100 G Bacon
100 G Fresh Cream
60 G Butter
1 Small Glass Cognac
1 Tablet Jelly (tablets Of 50 Cl)
1 Onion
Juniper Berries
Rooms
Pepper

Amount Per Serving Calories: 249


Method

Cut the livers in two or three parts and privateli of nerves.
Keep them for a couple of hours in a bowl under running water with the calf's liver.
Put a loaf pan in the refrigerator, then prepare the jelly and let it cool until it will have an oily consistency.
Pour about a third into the mold and turn it so that it completely covers the gelatin.
Put the mold in the refrigerator and repeat the operation after a half hour.
Heat the butter in a wide shallow pan, add the finely chopped onion and diced bacon and fry gently so that the onion does not take color.
Drain the liver, dry with a paper towel and place in pan with a dozen crushed juniper berries.
Sauté for a few minutes stirring frequently, then pour the cognac evaporates before you do put out the fire.
Season with salt and pepper and let cool.
Pour entire contents of saucepan in a blender and blend until mixture is smooth and homogeneous, then travasatelo in a bowl placed inside a bowl containing water and ice.
Begin beating with electric mixer at medium speed, add flush the cream and continue beating until the mixture becomes swollen and foamy.
Pour the mousse a bit 'at a time, pressing it well into the mold so it will not remain empty.
Smooth out the surface of a finger and pour jelly advanced (though in the meantime had solidified, heat it and let it cool again).
Then place the mold in the refrigerator (not freezer) for several hours or even overnight.
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