- For the terrine
- 3 scallions
- 2 sprigs thyme
- 2 sprigs Basil
- 260 grams Chicken liver
- 50 grams butter
- 2 Juniper berries
- 2 sheets gelatin
- 2 tablespoons red Port wine
- ½ tablespoon Red wine vinegar
- 80 milliliters Whipped cream (30%)
- 2 teaspoons Apricot jam
For the terrine: Rinse scallions and cut into rings. Rinse thyme, shake dry and remove leaves from stems. Rinse basil, shake dry and pluck leaves. Rinse liver, pat dry and cut into pieces. Heat butter in a large skillet. Add liver, scallion rings - up to 1 tablespoon - and juniper berries and fry for 4-5 minutes (it should not be overcooked!). Mix in thyme and basil leaves.
Soften gelatine in cold water. Meanwhile, place liver mixture in a food processor and puree. Heat port wine and red wine vinegar in a small saucepan, dissolve softened gelatine in it then remove pot from stove. Stir first 1-2 tablespoons of liver cream into gelatin mixture, then slowly stir gelatin mixture into remaining liver cream - when mixed, pass everything through a fine sieve. Whip cream until stiff and fold into liver mixture. Season liver mousse with salt and pepper to taste. Rinse ramekins with cold water. On the bottom of the ramekins spread each with 1/2 teaspoon apricot jam and scallion rings. Pour mousse over. Cover and chill for at least 6 hours.
To serve, run around edge of ramekins with a thin knife and dip briefly in hot water. Turn over to remove and place liver mousse on a plate. Garnish with thyme twigs, basil leaves and juniper berries and serve.