Waitrose

Chicken liver parfaits with sauternes jelly

  • Gluten Free
  • Christmas

Ingredients

220g unsalted butter 
400g chicken livers, trimmed, frozen and defrosted
4 shallots, finely sliced
1 garlic clove, finely sliced
1 tsp thyme leaves, chopped 
2 bay leaves
200ml sauternes
1⁄4 tsp freshly grated nutmeg
2eggs
11⁄2 tsp fine salt
100ml double cream

For the sauternes jelly:

175ml sauternes
2 sheets leaf gelatine
handful thyme sprigs 

†The Food Standards Agency recommends freezing and defrosting chicken livers before cooking in a pate

Method

1. Preheat the oven to 140 ̊C, gas mark 1. Melt 20g butter in a frying pan and fry the livers for 1-2 minutes on each side, until just browned. Remove from the pan and set aside.

2. Gently fry the shallot in another 20g butter in the pan with a pinch of salt for 5 minutes, until soft but not coloured. Add the garlic, thyme and bay; cook for 1 minute. Add the sauternes and bubble for 2-3 minutes, until slightly reduced, scraping the pan. Take off the heat, discard the bay and tip everything into a food processor with the livers, nutmeg, eggs and salt.

3. Gently warm the remaining 180g butter with the cream in a small pan. Blend the liver mixture and slowly pour in the buttery mixture in 2-3 additions, blending to a smooth liquid. Pass through a fine sieve into a wide jug, pressing it with a wooden spoon.

4. Divide between 8 small ramekins, leaving a 0.5cm gap at the top of each. Put them in a large, deep roasting tray and pour in enough just-boiled water to reach 2/3 up the side of each ramekin. Cover with foil and bake for 30-40 minutes, testing after 25 minutes with a digital thermometer. Once they reach 70 ̊C in the middle they are ready and should be just set. Transfer the ramekins to a wire rack to cool completely; cover and chill overnight.

5. For the jelly, bring the sauternes to a simmer in a small pan; take off the heat and cool slightly. Soak the gelatine in cold water for 5 minutes. Squeeze out the water, then stir into the wine until dissolved; pour into a small bowl and cool. Set this bowl in another bowl of ice; stir until the jelly thickens but is still pourable.

6. Smooth any cracks on the surface of the parfaits and top each with 2 thyme sprigs. Pour over the jelly until evenly covered. Chill for 1-2 hours, until set. Take out of the fridge 15 minutes before serving. The parfaits can be stored in the fridge for up to 24 hours. 

Chicken liver parfaits with sauternes jelly
  • Preparation time: 30 minutes, plus cooling and overnight chilling
  • Cooking time: 45 minutes
  • Total time: 75 minutes, plus cooling and overnight chilling

Makes: 8

Nutritional Info

Typical values per serving:

Energy 1,485kJ
359kcals
Fat 32.6g
Saturated Fat 19.8g
Carbohydrate 4.1g
Sugars 3.8g
Protein 12.3g
Salt 1.1g
Fibre 0.2g

Per parfait

Click here for more information about health and nutrition

0 stars

Average user rating Based on 0 ratings

This recipe was first published in Wed Nov 30 12:06:00 GMT 2016.