Chicken Liver Mousse Recipe Thomas Keller Exclusive Full -

Pour the mousse into your serving vessel (a 1-liter terrine or small jars). Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 6 hours, preferably overnight. The mousse will firm into a spreadable, butter-soft consistency.

: Descriptions emphasize a texture that is soft, melty, and light yet incredibly rich at the same time. chicken liver mousse recipe thomas keller full

: Press the mixture through a fine-mesh strainer twice. This step is what creates the "mousse" texture Keller is known for. Stir in the heavy cream until fully blended. Water Bath Bake Pour the mousse into your serving vessel (a

The secret lies in three things:

For the smoothest possible finish, the pureed mixture is pressed through a fine-mesh strainer (sieve) twice Deglazing: The mousse will firm into a spreadable, butter-soft

A creamy spread blending smoked trout and seasoned chicken liver

The quality of the mousse depends entirely on the preparation of the livers.