Sous Vide Chicken Liver Mousse

Ingredients

• Bacon

  Pork, cured, cooked, pan-fried

  120g

• Shallots

  Raw

  3 shallot (medium) or 128g

• Thyme

  Fresh

  12g

• White wine

  Alcoholic beverage, table

  29g

• Chicken liver

  All classes, raw

  454g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Heavy whipping cream

  Fluid

  30g

• Salt

  Table

  1 tsp or 6g

Directions

1. Set the Sous Vide Precision Cooker to 155ºF (68ºC).
2. Combine the bacon, shallots, and thyme in a large non-stick skillet. Place over medium heat and cook, stirring frequently, until the bacon has rendered its fat and the shallots have just begun to caramelize about 15 minutes.
3. Remove the pan from the heat and add the brandy.
4. Scrape up any browned bits from the bottom of the pan. Let cool for at least 15 minutes.
5. Strain the mixture through a fine-mesh strainer set over a medium bowl. Discard the solids and reserve the liquid.
6. Combine the reserved cognac, chicken livers, eggs, heavy cream, and salt in a food processor or blender.
7. Add the butter in chunks (cold) at a time to improve the emulsion
8. Process until completely smooth, about 3 minutes.
9. Divide the mixture between four 8-ounce canning jars. Seal each jar and place gently in the water bath. Set the timer for 1 1/2 hours.
10. When the timer goes off, remove the jars from the water bath. Transfer to an ice bath and let cool completely. Refrigerate cooled mousse for at least 12 hours before serving.
11. Recipe by: Emily Farris and Jeff Akin (source: https://recipes.anovaculinary.com/recipe/sous-vide-chicken-liver-mousse)