Chicken-Liver Mousse With Raspberry Jelly
FAQ
Can I make this ahead?
Yes, it actually gets better after chilling overnight.
Can I use store-bought jelly?
Yes. Just choose a good-quality one that isn’t overly sweet.
Do I have to sieve the mousse?
No, but it gives a much smoother texture.
Can I swap the Marsala?
Yes, port or brandy both work well.
Chef’s Tips
- Don’t overcook the chicken livers, they should be just cooked through.
- Blend while still warm for the smoothest texture.
- Sieve if you want that ultra-silky finish.
- Let it sit at room temperature for 10–15 minutes before serving.
Jelly Notes
- Raspberry jelly adds brightness and cuts through the richness.
- Port jelly gives a deeper, more classic bistro feel.
- Fig and pepper jam adds a bold, punchy twist.
- Keep it light, a thin, glossy layer is all you need.
Chicken-Liver Mousse with Raspberry Jelly
Creamy chicken liver mousse, blended until silky smooth with butter and a splash of Marsala, then chilled and finished with a layer of raspberry jelly. Rich, savoury, slightly sweet, and honestly way too good picking at once it’s on the table.
Ingredients
- 5 tbsp unsalted butter room temperature
- ½ red onion finely minced (about ½ cup)
- 2 tsp garlic minced
- 1 tsp fresh sage minced
- ½ lb chicken livers cleaned and trimmed
- Salt and freshly ground black pepper
- ¼ cup Marsala wine
- 2 tbsp heavy cream
- ¼ cup raspberry jelly
- Crostini to serve
Instructions
- Melt 2 tbsp butter in a skillet over medium-high heat until foamy.
- Add onion, garlic, and sage. Cook until softened, about 2 minutes.
- Add chicken livers, season with salt and pepper, and cook until just browned and cooked through, 4–6 minutes.
- Add Marsala and simmer for 30 seconds.
- Cover and cook gently for 2–3 minutes until fully cooked.
- Transfer to a food processor with remaining butter and cream. Blend until completely smooth.
- For a silkier texture, pass through a fine sieve.
- Spoon into a ramekin and chill for at least 1–2 hours.
- Let sit at room temperature for 10-15 minutes before serving.
- Top with raspberry jelly and serve with crostini.
- Enjoy!
Notes
- Best served with toasted crostini or crusty bread.
- Keep jelly layer thin, it should enhance, not overpower.
- Store in an airtight containter in the fridge for up to 3 days.
- Two Ways: mousse and jelly layered or separate, both work.
- For best texture, let sit at room temperature for 10–15 minutes before serving leftovers.
- Do not freeze (texture will break and become grainy).
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
