Chicken Liver Mousse

Ingredients

• 8 tablespoons unsalted butter, softened, divided
• 1 large shallot, finely chopped
• 1 cup peeled and chopped Granny Smith apple
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon kosher salt
• 1 pound chicken livers, cleaned
• 1/2 teaspoon ground white pepper
• 1/4 cup apple brandy
• 1/2 cup heavy cream

Instructions

1. 1

   Place 2 tablespoons of the butter, the shallot, apple, thyme, and salt into a 12 inch sauce pan and set over medium heat. Stir to combine and cook until the apples and shallot are softened and are just beginning to brown, about 5 minutes.

2. 2

   Add the livers, and cook until edges begin to brown but still pink inside, approximately 5 minutes. Add the pepper and apple brandy and simmer for 1 minute, scraping up any browned bits on the bottom of the pan. Remove from the heat and cool for 5 minutes. Transfer the mixture to the bowl of a food processor and add the remaining 6 tablespoons of butter. Process until smooth, approximately 1 minute. Pour the mixture into a medium mixing bowl, cover, and place in the refrigerator until chilled, approximately 1 hour.

3. 3

   Place the heavy cream into a medium mixing bowl and whisk until soft peaks form. Fold the heavy cream into the liver mixture in thirds. Serve chilled.