{"id":15774,"date":"2018-02-25T15:10:13","date_gmt":"2018-02-25T20:10:13","guid":{"rendered":"https:\/\/ailnoir.com\/?post_type=cp_recipe&p=15774"},"modified":"2019-01-01T14:00:23","modified_gmt":"2019-01-01T19:00:23","slug":"black-garlic-chicken-liver-mousse","status":"publish","type":"cp_recipe","link":"https:\/\/ailnoir.com\/en\/recette\/black-garlic-chicken-liver-mousse\/","title":{"rendered":"Black Garlic chicken liver mousse"},"content":{"rendered":"

Black Garlic chicken liver mousse<\/h2>\n

Ingredients<\/h3>\n
\n
227g ( \u00bd lb ) chicken livers<\/span><\/div>\n
70g ( 2 \u00bdoz ) about \u00bd yellow onion, roughly chopped<\/span><\/div>\n
small garlic clove roughly chopped<\/span><\/div>\n
(1 tbsp) Black Garlic Pur\u00e9e or 30ml (2 tbsps) chopped Black Garlic cloves)<\/span><\/div>\n
2.5ml (\u00bd tsp) dried thyme <\/span><\/div>\n
1 bay leaf<\/span><\/div>\n
170g (6oz) unsalted butter, room temperature and divided<\/span><\/div>\n
10ml (2 tsps ) Brandy or Cognac<\/span><\/div>\n
5ml (1tsp) kosher salt<\/span><\/div>\n
5ml (1tsp) maple syrup<\/span><\/div>\n
60ml (\u00bc cup) water<\/span><\/div>\n
black pepper to taste<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 2.5ml (\u00bd tsp) of salt. Add the water and bring to a simmer. Cover, reduce heat to low and cook, stirring occasionally until the livers are barely pink inside, about 6 minutes. Remove from the heat and let stand, covered, for 5 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Discard the bay leaf. Transfer the content of the pan into a blender. With the blender running, slowly add the butter until incorporated, add the Black Garlic Pur\u00e9e, the maple syrup, the Cognac or Brandy, the remaining 2.5ml (\u00bd tsp) of salt and pepper to taste. Process until completely smooth.
\nScrape the p\u00e2t\u00e9 into 4 small ramekins. Press a piece of plastic wrap directly onto the surface of the p\u00e2t\u00e9 and refrigerate for a couple of hours until firm. Serve chilled.<\/p>\n<\/div>\n<\/div>\n

Yields 500ml or 2 cups<\/div>\n
This is a silky smooth P\u00e2t\u00e9 and inexpensive. Black Garlic chunks are incorporated at the end before transferring into the ramekins, for a dramatic look and balsamiky hits. Can easily be frozen<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":15875,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[136],"class_list":["post-15774","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-appetizers"],"_links":{"self":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/15774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/comments?post=15774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/media\/15875"}],"wp:attachment":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/media?parent=15774"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/recipe_category?post=15774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}