Chicken Liver Mousse, Roasted Raspberries + Oatcakes

For those uncertain about liver, this mousse is a good gateway to the world of offal. The only technique to know is, like roasting berries, cook the livers hot and fast and remove them from the heat before they are gray-brown. The butter emulsifies into the hot liver, suspending the fat in the protein. Work quickly, and if it seems to curdle, simply warm the mixture and blend again.