Chicken Livers and Apple Mousse – We Heart Local BC

Chicken Livers and Apple Mousse

Chicken Livers And Apple Mousse


125 mL (½ cup) cubed, Unsalted Butter

450 g (1 lb) trimmed liver of Chicken

1 chopped Shallot

45 mL (3 tbsp) Cider Apple

1 pinch Nutmeg

2 mL (½ tsp) Honey

30 mL (2 tbsp) Cream

250 mL (1 cup) 18% Salt

Cracked Black Pepper

Cooking Instruction

  1. In a large frying pan, melt 30 mL (2 tbsp) butter over medium-high heat. Cook livers and shallot for about 2 minutes per side until golden.
  2. Deglaze with apple must (commonly known as apple cider). Add allspice, nutmeg and honey. Continue cooking for 1 minute.
  3. Pour mixture into blender; add cream and remaining butter.
  4. Puree until smooth. Strain through a sieve.
  5. Salt and pepper, to taste.
  6. Pour mousse into a terrine and let set in refrigerator for at least 2 hours.

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