I put this together based on a flexible chocolate pate' recipe and adjusted for moisture content of livers. It turned out to be one of the smoothest, lightest chicken liver mousses to memory. I was not sure it would work out but it exceeded my expectations!
Modernist Chicken Liver Mousse
(recipe by John Paul Khoury,CCC)
Ingredients
1 pound chicken livers
3 ounces unsalted butter
100 grams water
25 grams tawny Port (or Madeira)
1 small shallot, minced
2 grams agar agar
1/4 gram locust bean gum (LBG)
1 teaspoon Sherry vinegar
to taste Salt & Pepper
Instructions
1. Do a quick saute' on the livers and shallots in about a Tbls of the butter. Put in sous-vide pouch and circulate at 140'F for about 1/2 hour.
2. Whisk LBG and agar into water and simmer for 5 min letting it hydrate. Whisk in Port
3. Put livers in Vita-mix with hot liquid agar mixture and puree adding chunks of remaining butter until incorporated and smooth. Add vinegar and season.
4. Pour into Neoprene or plastic film lined terrine for inverting (or into individual ramekins for serving as a spread) Refrigerate for at least 2 hours. Chilled mousse can also be pureed into a fluid gel.
