Chicken Liver Mousse With Burnt Honey Gelée
Chicken Liver Mousse With Burnt Honey Gelée is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. If using curing salt, combine with 2 tsp. kosher salt in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIf using curing salt, combine with 2 tsp. kosher salt in a small bowl.
Sprinkle livers with salt mixture and chill, uncovered, 1 1/2–2 hours.
Rinse and pat dry with paper towels.
Heat oil in a large saucepan over high.
Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side.
Transfer to a paper towel–lined plate.
Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes.
Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute.
Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes.
Repeat with brandy, then add cream and bring to a simmer.
Cook until reduced by half, about 5 minutes.
Pluck out bay leaves; discard.
Let mixture cool slightly.
Blend cream mixture and livers in a blender until smooth, about 2 minutes.
With motor running, add butter a piece at a time, blending until smooth before adding more.
Strain mousse into a large measuring glass; season with kosher salt.
Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface.
Chill until set, at least 4 hours.
Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.
Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes.
Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth.
Add gelatin mixture and whisk until dissolved.
Strain gelée into a small measuring glass and let cool.
Carefully pour gelée over chilled chicken liver mousse, dividing evenly.
Chill until gelée is set, at least 4 hours.
Let mousse sit at room temperature 30 minutes before serving with toast.
Mousse can be made 3 days ahead.
Keep chilled.
Mousse can be topped with gelée 2 days ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.