Liver Mousse with Pears
Appetizers • European
Description
Liver mousse with pears
Ingredients
- Beef Kidneys 25 oz
- Pears 3 pieces
- 10% cream 5 fl oz
- Whole egg 5 pieces
- Cognac 0 oz
- Ground Nutmeg a pinch
- Salt to taste
- Ground Black Pepper to taste
- Butter 1 tablespoon
Step-by-Step Guide
Step 1
Wash the liver, remove the membrane and tendons, and cut into pieces.
Step 2
Peel the pears, remove the seeds and core, and cut into cubes.
Step 3
In a bowl, combine the liver pieces, diced pears, and yolks.
Step 4
Add the cream, season with nutmeg, salt, and pepper, and blend in a processor or with a blender until the mixture is smooth.
Step 5
Add 50 grams of cognac, mix well, and transfer to a greased baking dish.
Step 6
Bake in a preheated oven at 390°F (about 400 degrees Fahrenheit) for 40–50 minutes, until the surface is browned and the center is not raw, baking for about an hour.
Step 7
Cool, then cut into pieces.
Step 8
Serve with fresh vegetables.
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