Poultry Mousse with Jelly
Ingredients
- For the poultry liver
- 300 grams Chicken liver
- For the wine jelly
- 8 sheets gelatin
- 200 milliliters dry white wine
- 50 milliliters clear Apple juice
- 400 milliliters chicken stock
- 4 peppercorns
- 1 bay leaf
- 1 generous pinch allspice
- 2 centiliters Orange liqueur
- 300 grams Whipped cream
- 60 grams butter
- 20 milliliters Madeira Wine
- salt
- freshly ground peppers
- 100 grams Lettuce
- 2 Tbsps White vinegar
- ½ tsp Mustard
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps vegetable oil
Preparation steps
For wine jelly: Soak 4 sheets of gelatin for 10 minutes in cold water. Heat wine and apple juice in a small saucepan and dissolve the gelatin in it. Line a flat baking dish with plastic wrap, pour in wine jelly and chill for 2-3 hours.
For the poultry liver: Rinse and trim liver and pat dry.
Reduce chicken stock with peppercorns, bay leaf, allspice and orange liqueur to half. Add half of the cream and simmer another 10 minutes. Pour through a fine sieve.
Pat liver dry and fry in 1 tablespoon butter then remove from pan. Season liver and let cool. Soak remaining gelatin sheets in cold water.
With 40 grams (approximately 1 1/2 ounces) of butter cubes, mix with a hand blender gradually among reduced stock. Squeeze out gelatin and dissolve in the hot stock. Puree liver through a fine sieve and add to stock Season with salt, pepper and Madeira. When the mixture starts to gel, beat remaining cream until stiff, fold in and place for 2-3 hours in the refrigerator.
Just before serving the salad, rinse and spin dry lettuce. Mix vinegar with mustard, sugar, salt and pepper and beat in oil with a whisk. Mix salad with vinaigrette.
To serve, turn out wine jelly, remove plastic wrap and cut into fine dices. From the mousse, spoon with a tablespoon submerged in hot water. Arrange chicken liver mousse and salad on plates and spread the jelly over it.
