Cold Mousse Of Chicken And Pistachios

1. 1

   For the mousse:

2. 2

   Cook chicken fat in large skillet over med-high heat until fat is rendered and brown. In a coffee-grinder, process the thyme, bay leaf, and peppercorns into a powder. Add chicken pieces to skillet and cook for 1 minute. Add shallots, liver, spices, salt, and garlic to the skillet. Cook over med. heat, stirring, for 2 minutes. Remove and let cool for 2 minutes.

3. 3

   Transfer contents of skillet to a food processor and emulsify for 30 seconds, until smooth. Add cognac and process until smooth. Push mixture through a food mill, and fold in pistachios. Cover the mousse, and refrigerate until it begins to set firm. Mix until smooth, pack it into 3-4 c. pate mold, cover tightly with plastic wrap, and refrigerate overnight.

4. 4

   I didn't have a food processor, so I did batches in a blender, then put everything together and used an electric mixer. it worked well

5. 5

   To decorate the top of the mousse, use the thin strips of vegetables to create a vase filled with flowers or another design. All the greens should be blanched in boiling water for 10-15 seconds and cooled in cold water. Carrots should be blanched for 1 minute.

6. 6

   For the aspic:

7. 7

   In a saucepan, mix the egg white, gelatin, the greens of leeks, celery, and parsley; pepper, salt, and stock. Bring to a boil over high heat, stirring until it comes to a boil. When it comes to a boil, stop stirring, and cook 5 seconds. Set aside, off the heat, and let rest undisturbed for 5 minutes. Strain through a sieve lined with wet paper towels. Place over ice, and stir very gently so as to not cause bubbles, until mixture gets syrupy.

8. 8

   This is the time to use it. Using a spoon and working quickly, coat the top of the mousse with aspic until the entire surface is covered. Refrigerate until well set.

No additional tips available.