Liver Mousse With Port Wine

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Die Jungs Kochen und Backen https://www.diejungskochenundbacken.de/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    968
based on 2 ratings

This treat, which you can serve as an amuse-bouche, as a starter or simply with your wine pairing, is perfect for impressing your guests. And it's surprisingly easy to make. You need to be careful with the salt; when the mousse is still hot it is difficult to estimate the right amount. Once it has fully cooled it may taste too salty. If you do, however, find it not salty enough, simply sprinkle some coarse sea salt or sea salt flakes on top of the mousse. To serve you can use ramekins or 200ml glasses. User generated recipes have not been re-tested by Kenwood.

recipe updated Dec 5, 2024

Ingredients

  • Butter icon
    Butter
    150 g
  • Shallot icon
    Shallot
    135 g
  • Garlic clove icon
    Garlic clove
    5
  • Chicken liver icon
    Chicken liver
    700 g
  • Orange icon
    Orange
    ½
  • Butter icon
    Butter
    200 g
  • Bay leaves icon
    Bay leaves
    1
  • Fresh sage icon
    Fresh sage
    1 sprig
  • Fresh thyme icon
    Fresh thyme
    6 sprigs
  • Port wine icon
    Port wine
    180 ml
  • Salt icon
    Salt
    1 ½ teaspoons
  • Black pepper icon
    Black pepper
    1 teaspoon
  • Port wine icon
    Port wine
    1 teaspoon
  • Salt icon
    Salt
    1 pinch
  • Fresh chives icon
    Fresh chives
    20 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Ramekin

Step preview

  1. Attach the Stir Tool
  2. Add butter, shallot, garlic clove, bay leaves, fresh sage and fresh thyme to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 10 min, 120°C, Stir 2
  5. Then add chicken liver to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted - 6 min, 140°C, Stir 2
  7. Then add port wine to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until reduced by half - 15 min, 120°C, Stir 4
  9. Remove the bowl from the machine
  10. Transfer content of Cooking Chef XL Bowl to Glass thermoresist blender
  11. Add orange, salt and black pepper to the Glass thermoresist blender
  12. Assemble the attachment to the machine
  13. Pulse until well combined
  14. Season with port wine
  15. Transfer mixture to 4 ramekins
  16. Clean Cooking Chef bowl
  17. Attach the Creaming Beater
  18. Add butter and salt to the Cooking Chef XL Bowl
  19. Mix with splashguard fitted until completely melted - 10 min, 60°C, Stir 1
  20. Pour a 0.5 cm layer of melted butter on top of each mousse
  21. Sprinkle with fresh chives
  22. Chill in fridge - approx 2 hr
  23. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app