Chicken liver parfait

Name: Chicken liver parfait (Black truffle jelly, beetroot port jelly & chestnut purée)
Yield: Makes 10
Ingredients: 400 g unsalted butter; 10 bramley apples, peeled & sliced 0.3cm on a mandoline, covered in iced water; ¼ cinnamon stick; 50 ml water; 5 eggs; 100 g butter; 3 g salt; 200 g chicken livers; ½ vanilla pod; 20 leaves bronze gelatine, rehydrated; 2 rehydrated bronze gelatine leaves; 200 ml port; 200 ml port wine; 1 L clarified beetroot juice; 50 ml Cognac; 0.5 ml black food colouring; 200 g foie gras; 150 g salted butter; 150 ml white wine; 3 g kosher salt; 500 ml black truffle juice; 7.5 g gellan gum; 200 ml Madeira; 2 banana shallots, finely sliced; Chive swirls; 1.5 g black pepper; 100 g smoked bacon, diced; 1 white onion, finely chopped; Cornflowers; 0.5 g edible bronze powder

Black truffle jelly, beetroot port jelly & chestnut purée

Preparation info

Makes
10

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Parfait

200 ml port
50 ml Cognac
200 ml

Starter

Method

Parfait

Reduce port, cognac and Madeira with the thyme and 1 shallot until it comes to a glaze, remove the thyme, set aside and cool. Bring all other (bar gelatine) to room temperature. Blend chicken livers, foie gras, eggs, salt, pepper and remaining shallots, adding the melted butter last. Blend on speed 10 for 1 min in a thermomix and then cook up to 78