Chicken Liver Crème Brûlée
Appetizers • Norwegian
Description
Chicken Liver Crème Brûlée
Ingredients
- Chicken Liver 5 oz
- Chicken Egg 2 pieces
- Butter 5 oz
- 33% Cream 0 fl oz
- Onion 0 oz
- Garlic 4 cloves
- Red Grape Juice 5 fl oz
- Dry White Wine 5 fl oz
- Port Wine 5 fl oz
- Cognac 0 fl oz
- Thyme 0 oz
- Sugar a pinch
- Salt 0 oz
Step-by-Step Guide
Step 1
In a saucepan, place the cloves of garlic, roughly chopped onion, thyme, and pour in all the alcoholic ingredients. Heat it over the stove and reduce almost completely. Strain and let cool.
Step 2
Combine the chicken liver, salt, eggs, butter, cream, and evaporated alcohol (all ingredients should be at room temperature), blend with an immersion blender, strain through a sieve, and pour into small baking molds.
Step 3
Preheat the oven to 210°F. Pour a little water into a large baking dish or another suitable oven-safe container, place the molds with the pâté in it, cover everything with a sheet of foil, and bake for about half an hour, until the internal temperature of the pâté reaches 145°F. The best indicator of doneness is a special oven thermometer.
Step 4
Allow the pâté to cool, sprinkle it with sugar, and caramelize it using a culinary torch until it reaches a caramelized state.
Step 5
Serve with dark bread and, to taste, with fruit chutney (for example, made from apples, apricots, and pears) or with onion marmalade.
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