Chicken Liver Mousse With Burnt Honey Gelée Recipe

Name: Chicken Liver Mousse With Burnt Honey Gelée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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 garlic clove, crushed; 2 bay leaves; 1 teaspoon thyme leaves; 1/2 teaspoon freshly ground white pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 cup sherry vinegar; 1/4 cup red wine; 1/4 cup brandy; 1 cup heavy cream; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 4 tablespoons apple cider vinegar, divided; 1/4 teaspoon unflavored powdered gelatin; 1/4 cup honey; Toast points or crackers (for serving); 2 shallow (8-oz.) jars or ramekins

Servings: persons

1/2 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 garlic clove, crushed
2 bay leaves
1 teaspoon thyme leaves
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup sherry vinegar
1/4 cup red wine
1/4 cup brandy
1 cup heavy cream
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
4 tablespoons apple cider vinegar, divided
1/4 teaspoon unflavored powdered gelatin
1/4 cup honey
Toast points or crackers (for serving)
2 shallow (8-oz.) jars or ramekins

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.
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. Transfer to a paper towel-lined plate.
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.
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.
5
Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.
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 gelee into a small measuring glass and let cool.
7
Carefully pour gelee over chilled chicken liver mousse, dividing evenly. Chill until gelee is set, at least 4 hours.
8
Let mousse sit at room temperature 30 minutes before serving with toast.
9
Mousse can be made 3 days ahead. Keep chilled.
10
Mousse can be topped with gelee 2 days ahead. Keep chilled.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 teaspoon pink curing salt (optional), 2 teaspoons kosher salt, plus more, 8 ounces fresh chicken livers, sinews removed, patted dry, 2 tablespoons vegetable oil, and more.

Yes, Chicken Liver Mousse With Burnt Honey Gelée falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Liver Mousse With Burnt Honey Gelée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions