Liver and cream mousse for New Year's bruschetta
Chicken liver mousse, flavored with seasonings and cream, will be your lifesaver on holidays and on weekdays. With this paste you can spread both elegant bruschettas for a ceremonial feast, and sandwiches as a snack or a “jam” for a lunch break at work.
Liver mousse goes well with croutons, pickled cucumbers and cheeses
Be that as it may, the taste of this snack does not leave indifferent any meat-eater that respects offal. And the cooking process will not take you much effort and time. So head to the butcher shop for the liver and grab the rest of the mousse ingredients along the way.
For a pound of chicken liver you will need:
- 150 ml of milk;
- 2 medium onions;
- 50 ml of brandy;
- 100 ml of heavy cream;
- 3 tbsp beetroot juice;
- 50 g butter;
- 1 tsp Sahara;
- salt and pepper to taste.
- To fill:
- 50 g butter;
- fresh berries;
- various herbs (dry and fresh).
So, let's start making mousse.First of all, you need to rinse the liver under running water, clean it from fat and films, cut into pieces and pour milk. Enough for half an hour for milk and liver to “make friends”.
While the liver is soaking in milk, chop the onion, mix it with sugar and fry in butter.
Cooking such a paste is quick and easy, and the result is consistently pleasing and impressive.
When 30 minutes have passed, drain the milk from the liver, add it to the fried onion and hold, stirring, over high heat for several minutes. After that, you need to pour cognac into the pan or stewpan and wait until it evaporates.
After the liquid has evaporated halfway, make the fire under the pan minimal and pour in the cream. Stew the liver until cooked (it should never be raw or overcooked to dryness).
Chicken liver mousse is a good idea for everyday breakfasts and holiday dinners!
At the very end of the stew, add beetroot juice to the liver, add salt and pepper. When the stew is complete, send the entire contents of the pan or stewpan to the blender bowl and beat until smooth. If you want the color of the mousse to be more saturated, at the whipping stage you can add some more beetroot juice.
Serving liver mousse can be quite sophisticated if you add some vegetables and toasted bread to the appetizer
Ready mousse should be laid out in tins or in convenient containers, pour melted butter on top and sprinkle with herbs and berries. This mousse should be stored in the refrigerator, and served with toasted bread and cheese, along with various jams, pickled cucumbers and nuts.