This recipe is adapted from the principles found in Keller’s culinary approach, particularly his cookbook Bouchon , to help you achieve restaurant-quality results at home.
Pour the strained mixture into a porcelain terrine dish or a series of small ramekins. chicken liver mousse recipe thomas keller full
Transfer the hot liver mixture from the skillet to a food processor or blender. Add the 2 teaspoons of salt and the pepper. Process until smooth. With the machine running, begin adding the remaining room-temperature butter (you should have about 1 ¾ cups left), one or two tablespoons at a time, waiting for each addition to be fully incorporated before adding the next. This emulsifies the butter into the liver, creating a creamy base. This recipe is adapted from the principles found
(to prevent black flecks in the mousse)
With the blender running on low speed, slowly drizzle in the 340g of warm melted butter. The mixture will look like a thick, pale pink milkshake. Step 4: Strain the Mixture Set a fine-mesh chinois or sieve over a large mixing bowl. Add the 2 teaspoons of salt and the pepper