Featured Recipe
Chicken Liver Mousse Terrine
By Kate
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Terrine of creamy chicken liver mousse atop a tart cranberry jelly, layered with a spiced shallot chutney. Uses agar agar instead of gelatin for clear set; rosemary replaces thyme for earthier punch; brandy swaps gin for deeper warmth. Chill times adjusted. Cooking cues, texture, color changes detailed. Serve with toasted sourdough crostini seasoned with black pepper. Balances silky mousse, bright jelly, and sharp chutney. Practical tips on foam prevention, liver trimming, and ingredient swaps included.
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Prep:
40 min
Cook:
50 min
Total:
Serves:
8 servings
French cuisine
terrine
holiday appetizer
party food
Introduction
Liver mousse melds creamy fat with sharp aromatics. Cranberry jelly cuts richness with bright tang, agar agar lends cleaner set with less cloudiness than gelatin; it needs gentle heating, no boiling. Rosemary swaps thyme—stronger scent, more piney, matches brandy better than gin’s herbal bite. Pink peppercorns replace juniper berries—milder, aromatic with fruity notes. Shallot chutney rounds flavors: sweet, tart, boozy. Why vermouth? Adds acidity, complexity without overpowering. Keep livers tender—gray not brown, just shy of full firm. Whipping cream lightens texture; fold carefully. Chill times vary; look and feel for readiness, not watch. Cross-check chilling firmness before slicing, or tidiness suffers. Serve with crusty, toasted sourdough, dusted black pepper. Good textures start in mise en place. Do not rush.
Ingredients
Cranberry Jelly
- 4 ml (3/4 tsp) agar agar powder
- 20 ml (1 1/3 tbsp) cold water
- 120 g (1 cup) fresh or frozen cranberries
- 45 g (3 tbsp) brown sugar
- 20 ml (1 1/3 tbsp) lime juice
- 150 g (2/3 cup) unsalted butter, chilled and diced
- 400 g (7/8 lb) chicken livers trimmed
- 3 sprigs fresh rosemary, finely chopped
- 10 crushed pink peppercorns
- 3 shallots, finely diced
- 80 ml (5 tbsp) dry white vermouth
- 90 ml (6 tbsp) whipping cream 35%
- Fleur de sel
- Toasted sourdough crostini for serving
- 3 shallots, finely diced
- 25 ml (1 2/3 tbsp) unsalted butter
- 50 ml (1/5 cup) brandy
- 25 ml (1 2/3 tbsp) maple syrup
- 30 g (2 tbsp) cranberries fresh or frozen
Chicken Liver Mousse
Spiced Shallot Chutney
About the ingredients
Agar agar in place of gelatin yields transparent, smooth jelly; must hydrate fully in cold liquid. Cranberries chosen for natural pectin and bright acidity; fresh preferred, frozen fine if thawed well to remove excess water by patting dry or gently simmering. Substitute lime juice for lemon to add a tropical sharpness. Rosemary chopped small; aroma potent—use sparingly to prevent bitterness. Pink peppercorns less harsh than juniper; crush just before cooking to awaken oils. Butter straight from fridge, diced small, aids even melting and emulsification. Vermouth adds subtle bitterness, acidity; can swap dry white wine but may lose herbal notes. Shallots peeled, diced fine to cook evenly and meld into mousselike texture. Brandy in chutney brings caramelized depth; replace with aged rum or port for a different accent. Maple syrup balances tartness; adjust sweetness to taste, avoid overpowering. Choose dense sourdough bread, sliced thin then toasted; crostini absorb mousse without losing crunch. Fleur de sel sprinkles at end for crunch and salinity contrast.
Method
Cranberry Jelly
- Oil a 22 x 12 cm (8 1/2 x 5 inch) loaf pan lightly. Line with plastic wrap leaving overhang on two sides.
- Sprinkle agar agar over cold water in a small bowl. Let hydrate 7 minutes until gel-like.
- In a small saucepan; bring cranberries, sugar, and lime juice to a vigorous simmer. Let bubble gently until cranberries burst and syrup thickens to coat the spoon, about 10 minutes.
- Transfer mixture to blender; purée smooth. Return to pan and add soaked agar agar. Heat gently while stirring until agar is fully dissolved and mixture thickens noticeably, about 3-5 minutes. Do not boil hard or agar loses setting power.
- Pass jelly through a fine mesh sieve to remove skins and seeds; press to extract all liquid. Discard solids.
- Pour jelly into prepared mold. Chill 50-55 minutes until firm but still slightly tender to touch.
- Heat large nonstick skillet over medium. Add 30 g (2 tbsp) butter. When it foams, add livers, rosemary, and pink peppercorns.
- Cook livers 2 1/2 minutes side one until color dulls and veiny texture turns firm but still slightly pink inside. Flip and cook 1 1/2 minutes. Avoid browning — livers toughen and bitterness rises.
- Season well with fleur de sel and black pepper. Lift livers to food processor bowl.
- In same skillet on medium, add shallots and sauté until softened and translucent, about 4 minutes, not browned. Deglaze pan with vermouth; simmer rapidly until nearly dry, about 3 minutes.Max 4 minutes.
- Add shallots and reduced vermouth to livers.
- Pulse mixture to smooth puree, scraping bowl sides often for consistency. While motor runs, add remaining cold butter cubes gradually for emulsification.
- Set fine mesh sieve over medium bowl. Push mousse through to remove fibrous bits and peppercorn fragments.
- Season mousse final time with salt and pepper. Chill 15 minutes uncovered; mousse firms slightly.
- Whip cream to soft peaks (peaks hold but tip drops off). Fold cream gently into mousse in 3 additions, stopping before overmixing to keep air.
- Pour mousse evenly over set cranberry jelly in loaf pan. Tap firmly on counter to remove air bubbles and level surface.
- Cover mousse directly with plastic wrap to prevent film. Refrigerate at least 2 1/2 hours until fully set and sliceable.
- Melt butter in small saucepan over medium heat; add shallots and pink peppercorns. Sauté until fragrant and softened, about 5 minutes.
- Add brandy and let flame or simmer until reduced by half, about 4 minutes.
- Stir in maple syrup and cranberries. Cook gently 3 minutes until cranberries soften, release juice, and mixture thickens to chunky compote.
- Season lightly with salt and pepper. Transfer to jar; cool to room temp, cover, refrigerate up to 5 days.
- Remove terrine from fridge. Lift mousse-berry block using plastic wrap overhang.
- Invert onto serving board with jelly side facing up. Peel off plastic.
- Use hot knife (dip in simmering water, wipe dry) to slice terrine cleanly into 8-10 pieces. Wipe knife between cuts.
- Plate slices; spoon chutney generously atop each. Sprinkle fleur de sel and fresh rosemary leaves.
- Serve immediately with warmed toasted sourdough crostini, peppered.
- If mousse too soft, chill 15 more minutes. If jelly weeps, make agar mixture slightly thicker next time, or decrease fruit water content.
Chicken Liver Mousse
Assemble Terrine
Spiced Shallot Chutney
Service
Technique Tips
Set agar agar in cold water first to prevent clumping—hydrogel consistency signals readiness. Boil fruit mixture first to concentrate flavors; slow simmer breaks cranberry skins but watch to avoid burning sugar. Blending mush smooth before adding agar ensures even gel texture; stirring while warming dissolves agar softly, critical as boiling degrades gel strength and muddles clarity. Straining jelly critical to remove skins/seeds for velvety surface and slices. Vegetable oil or lightly buttered mold prevents sticking; plastic wrap overhang crucial for unmolding ease. Liver cooking cues: dull gray color, matte surface, slight firmness to touch; brown or dark spots mean overcooking and toughness. Deglaze pan with vermouth promptly to loosen fond without reducing liquid too far and drying pan. Process in small batches if needed. Smoothing mousse through sieve removes fibrous bits, yielding silky texture. Fold whipped cream last, avoiding deflation—the mousse should be airy with subtle heft. Chill mousse at least 2 1/2 hours to set shape tightly; shorter times yield crumbly slices. Chutney simmers slowly to soften ingredients and meld syrup; press cranberries to release juices for complexity. Warm gently before serving for aroma release. Hot knife—clean between cuts—prevents ragged edges and smearing. If mousse too soft while slicing, brief fridge rest firms it better. Final presentation: layered jelly reflecting light atop pale mousse, dotted chutney, flaky fleur de sel, bright rosemary leaves signal seasoned cook’s care.
Chef's Notes
- 💡 Hydrate agar agar properly, in cold water. 7 minutes is key. Too little hydration = clumps. Thick gelling mix follows, not clear. Heat gently; no boiling.
- 💡 Cook livers cautiously. Sizzle, don’t fry hard. Color hints: dull gray, slight firmness. Avoid browning. Check inner pink to guarantee tenderness.
- 💡 Folding whipped cream? Gently, folks. Three additions. Careful not to deflate. Texture matters. Airiness brings lightness while keeping rich flavor intact.
- 💡 Jelly straining is crucial. Remove skins and solids. If leftovers cling or break, texture suffers. Smoother jelly means cleaner slices. Check consistency.
- 💡 Use a hot knife—dip in water, wipe dry. Slicing terrine cleanly really shows off layers. Wipe blade after cuts; avoids ragged edges. Simple yet effective.
