Chicken liver & sweet wine jelly parfait

Name: Chicken liver & sweet wine jelly parfait
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 50 g/1¾ oz/3½ tbsp Clarified Butter; a little oil, for greasing; 350 g/12 oz chicken livers, trimmed; 30 g/1 oz shallots, finely sliced; 1 tbsp double (heavy) cream; 1 tbsp brandy; fresh bread or toast, to serve; fresh bread or toast, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 150 ml/5 fl oz/scant ⅔ cup sweet Muscat wine; grated zest of 1 orange; 30 green or red seedless grapes, cut into bunches of 5; 6 sheets of gelatine; 210 g/7½ oz/scant 1 cup unsalted butter, softened and diced; 30 green or red seedless grapes, cut into bunches of 5

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
50 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Chicken liver has a delicate flavour and soft texture that makes a subtle introduction to any meal, and here it is made into a particularly creamy parfait. The contrast with the sweet jelly and the slight sharpness of the orange zest set the flavours off perfectly.

Ingredients

a little oil, for greasing
50 g/1¾ oz/3½

Starter

Method

Lightly oil a 18cm/7in round cake tin and line it with cling film (plastic wrap). Melt half the clarified butter in a frying pan over a medium heat. Add the shallots and fry for 3 minutes until just browned, then tip into a blender.

Reheat the pan, add the remaining clarified butter and the livers and cook for 2 minutes on each side until brown on the outside but still just pink in the