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Sunday, November 29, 2015

Liver Mousse Terrine with Almonds and Herbes de Provence

Course Hors D'oeuvres and Appetizers
Prep. Time 15 mins
Cooking Time 1 hr, 45 mins - 2 hrs
Yields 8 to 10 servings

PreparationWhat You Need 2 cups (500 ml) milk
1/2 cup (125 ml) pork back fat
1 lb (500 g) pork liver, cleaned
3 eggs
1/3 cup (75 g) whipping cream 35 %
2 tbsp (30 ml) Cognac
1/2 tsp (2 ml) nutmeg
Pepper, to taste
2 tbsp (12.5 g) slivered blanched almonds
1 tsp (5 ml) herbes de Provence

Heat milk and blanch small cubes of pork fat in it for 4 to 5 minutes. Remove from heat and drain.

Run fat and liver through food processor until puréed. Add eggs, cream and Cognac. Add nutmeg and season with salt and pepper. Place the mixture in a ceramic or cast-iron dish and sprinkle almonds and herbes de Provence on top.

Put dish in a bain-marie* and cook in oven for 1 hour and 45 minutes to 2 hours, at 350 °F (180 °C ).

Let rest at room temperature for 3 hours, then refrigerate for at least 24 hours.

* Cooking in a bain-marie is a process that consists of adding boiling water to a receptacle and placing inside it a smaller receptacle containing the food to be cooked or heated. Also called a double-boiler.

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