Liver Terrine

Ingredients

• 3 spring onions
• 2 sprigs thyme
• 2 stems basil
• 260 g poultry liver
• 50 g butter
• 2 juniper berries
• 2 gelatin sheets
• 2 tbsp red port wine
• 0.5 tbsp red wine vinegar
• 80 ml heavy cream (30%)
• Salt
• Pepper
• 2 tsp apricot jam
• 4 sprigs thyme
• 6 basil leaves
• 8 juniper berries

Instructions

1. 1.

   Clean and slice the spring onions into rings. Wash the thyme, shake dry, and strip the leaves from the stems. Rinse the basil, shake dry, and pluck the leaves. Clean the liver, pat dry, and cut into pieces. Heat butter in a large pan. Sauté the liver, all but one tablespoon of green onion rings for the base layer, and the juniper berries for 4-5 minutes (do not overcook). Mix in the thyme and basil leaves.

2. 2.

   Soak gelatin in cold water. Meanwhile, pulse the liver mixture in a food processor until fine. Warm the port wine and red wine vinegar in a small pot, dissolve the strained gelatin into it, then remove from heat. Stir 1-2 tablespoons of liver cream into the gelatin mixture, then slowly fold the gelatin-liver blend into the remaining liver cream—sift through a fine sieve if desired. Whip the cream stiffly and fold into the liver cream. Season the liver mousse with salt and pepper. Rinse the ramekins with cold water. On each base, spread ½ teaspoon apricot jam and the green onion rings. Spoon the liver mousse on top. Cover and chill for at least six hours.

3. 3.

   For serving, cut along the inner rim of the ramekin with a knife. Briefly dip the ramekin in hot water and pour the liver mousse onto a plate. Garnish as desired with thyme sprigs, basil leaves, and juniper berries.