Pork Liver Mousse

Recipe By, Lara Valente

INGREDIENTS
1lb Liver Cubed & Soaked in Milk overnight
2 Shallot Chopped
1 Sprig of Thyme
Salt
Butter
Brandy
1/2-3/4 Cream
1 teaspoon of Honey 
 

INSTRUCTIONS
Sauté Shallots in butter add a pinch of salt, place into food processor.
Saute liver in patches in more butter until plumped, but still pink in the middle.
Deglaze pan with Brandy.
Puree, ad butter and cream and honey.
Run through a fine Chinois Strainer into jars and chill.
Serve chill and garnish with Thyme sprig, spread over crackers or crostini.

*Instructions chinois:
Scoop out the blended mousse into a fine mesh sieve set over a bowl. Using a flexible spatula, push the mousse through the sieve. At first it seems like nothing is happening, but then you notice a strange play-dough like phenomenon happening under the sieve. Eventually you’ll push through all the pâté and have separated any larger bits