Much like pate, liver mousse is Characteristic for having a smoother flavor and a creamier texture, as it contains butter, egg whites and / or whipped cream.
When preparing it, we can use the liver of birds such as duck or goose, in addition to chicken. It is important to wash the viscera very well, in addition to removing the gall and keeping them for a couple of hours in very cold water to eliminate the blood and the bitter taste.
For flavor the mousse, We can use some vegetables, spices and liqueurs that will help us both to marinate them for half an hour and to include them in the preparation.
Ingredients: Once the livers are prepared as we have indicated, we dry them well (whether we have marinated them or not) and season them. We put them in a pan with a drizzle of oil to lightly brown them. The interior should be juicy and tender.
Once ready, we remove them and keep a little of the oil from the pan. Sauté a finely chopped onion until it softens. Then add a splash of the liquor from the maceration and reduce to medium heat. Then we add the livers again and cook for about 10 minutes.
Once the sauté is cold, we blend the livers with the cooking juice in a blender until they form a homogeneous paste. Add butter and a little whipped cream or cold whipped whites to have the desired texture, which should be smooth and creamy. Refrigerate the mousse in a well covered mold for up to half an hour before serving.
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