Pomegranate Gelee

Hello,

If I were to use the pomegranate gelee on the chicken liver mousse, how should i go about it. Should i sous vide it along with the mousse, or add it after? How long would it last if using either step? Thanks again for the help and tips.

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Comments

tshewman

Add after and ut will likely last longer than the chicken liver mousse.

jeffreybkim

I do my best to avoid introducing heat to juices like pomegranate. It will destroy the color and alter the flavor significantly. Like ChefSteps, I only heat a small portion of what I want just to activate the gelatin, and chill slightly, and introduce to the rest of the juice. This will maintain the great flavors. At least that's how it's been in my experience!

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