Chicken liver mousse with pepper marmalade
Tender chicken liver mousse with spicy pepper marmalade
Ingredients
| FOR THE MOUSSE: |
| liver 550 g |
| onions 250 g |
| bacon 100 g |
| vegetable oil 15 ml |
| white dry wine 200 ml |
| brandy 50 ml |
| sugar 30 g |
| sea salt 15 g |
| black pepper 1 g |
| eggs 5 pcs |
| butter (melted) 250 g |
| FOR THE PEPPER MARMALADE: |
| sweet pepper (red) 125 g |
| chili pepper (red) 50 g |
| table vinegar 90 ml |
| sugar 300 g |
| pectin 25 g |
| sea salt 7 g |
Instructions
Step 1
Chop onion and bacon, fry in vegetable oil. Add the wine, brandy, sugar and simmer for 10 minutes. Then strain and let drain.
Step 2
Place the cleaned liver in the blender bowl, add salt, pepper, eggs, strained liquid and cooled melted butter. Blend until smooth.
Step 3
Pour the mixture into a mold and bake at 90 degrees for 1.5 hours. Once cooled, send it to the refrigerator for a couple hours.
Step 4
Prepare the pepper marmalade. Beat all the peppers with vinegar in a blender, place in the refrigerator overnight.
Step 5
Then pour into a saucepan, add salt and the sugar/pectin mixture. Stir and simmer for 10 minutes. Then let cool.
Step 6
Serve the liver mousse with pepper marmalade and toasted bacon.
