Chicken Liver Mousse With Burnt Honey Gelée

Ingredients

• •½ teaspoon pink curing salt (optional)
• •2 teaspoons kosher salt, plus more
• •8 ounces fresh chicken livers, sinews removed, patted dry
• •2 tablespoons vegetable oil
• •2 medium shallots, chopped
• •1 clove garlic, crushed
• •2 leaves bay leaves
• •1 teaspoon thyme leaves
• •½ teaspoon freshly ground white pepper
• •¼ teaspoon ground cinnamon
• •¼ teaspoon ground cloves
• •¼ cup sherry vinegar
• •¼ cup red wine
• •¼ cup brandy
• •1 cup heavy cream
• •½ cup chilled unsalted butter, cut into pieces
• •4 tablespoons apple cider vinegar, divided
• •¼ teaspoon unflavored powdered gelatin
• •¼ cup honey
• •to taste toast points or crackers
• •2 pieces shallow (8-oz.) jars or ramekins

Cooking Instructions

1. 1.

   If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2-2 hours. Rinse and pat dry with paper towels.

   120 min

2. 2.

   Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side.

   2 min

3. 3.

   Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.

   15 min

4. 4.

   Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.

   240 min

5. 5.

   Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.

   5 min

6. 6.

   Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.

   10 min

7. 7.

   Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.

   240 min

8. 8.

   Let mousse sit at room temperature 30 minutes before serving with toast.

   30 min

9. 9.

   Mousse can be made 3 days ahead. Keep chilled. Mousse can be topped with gelée 2 days ahead. Keep chilled.