Chicken Liver Parfait with Brandy Jelly

Ingredients

• 250 g Chicken livers
• 150 g Unsalted butter
• 1 Shallot
• 2 cloves Garlic
• 60 ml Brandy
• 50 ml Double cream
• 3 sprigs Fresh thyme
• 1 tsp Gelatin powder
• 60 ml Water
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 slices Brioche

Instructions

1. 1

   Prep: Trim and rinse the chicken livers, removing any sinew. Finely dice the shallot and garlic. Bloom the gelatin in the water.

2. 2

   Melt 30g butter in a pan and gently sweat the shallot, garlic, and thyme for 5 minutes until soft. Add the livers and sear over high heat for 4-5 minutes, keeping them pink inside.

3. 3

   Deglaze with half the brandy, then blend the liver mixture with the cream, remaining butter (softened), salt, and pepper until completely smooth.

4. 4

   Pass the mixture through a tamis or fine sieve into a terrine dish, tapping to remove air bubbles. Smooth the surface and chill for 20 minutes until just set.

5. 5

   Make the jelly: warm the remaining brandy with the bloomed gelatin until dissolved, cool slightly, then pour a thin layer over the set parfait. Chill for 15 minutes.

6. 6

   Toast the brioche slices until golden. Serve the parfait spread on the brioche toasts.