Chicken liver parfait

Chicken liver, Butter, Sour cream 30%, Egg, Cognac, Garlic, Thyme, Cooking salt, Black pepper

Cooking: 10 min, To simmer: 15 min, Blend with a blender: 5 min, Cooking: 5 min, Blend with a blender: 5 min, Cooking: 5 min, Mix: 5 min, Cooking: 10 min, Bake in the oven: 45 min, Let it stand: 30 min, Chill in the refrigerator: 6 h

Clean the chicken liver (400 g) from membranes and veins.

Crush the garlic (1 clove). Place it together with thyme (2 sprigs) in a saucepan. Pour in the brandy or Madeira (100 ml). Reduce the alcohol over medium heat until the volume decreases by about 4 times. Strain and let it cool completely.

Place the chicken liver (400 g) in a blender. Add eggs (3 pcs). Pour in the reduced alcohol. Blend until completely smooth.

Melt the butter (200 g) until liquid, being careful not to overheat. With the blender running, slowly add the melted butter (200 g) in a thin stream, as you would when making mayonnaise.

Add salt and black pepper to taste. Blend again.

Pass the mixture through a fine sieve for a perfectly smooth texture.

In a separate bowl, lightly whisk the cream with a fat content of 30-33% (150 ml). Gently fold it into the liver mixture.

Pour the mixture into ceramic molds. Cover with foil.

Place the molds in a deep baking tray. Pour in hot water so that it reaches halfway up the molds.

Bake in the oven at 150 °C for about 35-45 minutes.

The parfait is considered ready when the internal temperature reaches 62 °C — the texture will be maximally tender. For full thermal safety, bring it to 72-73 °C, and the texture will become firmer.

Completely cool the parfait. Refrigerate for at least 6 hours for stabilization.

Serve chilled.