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?
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Mention @thewifewiththeknife or tag #wifewiththeknife