Chicken Liver Mousse is a traditional Filipino recipe for a classic dish of chicken livers cooked with onion, sherry and cream that's processed until smooth and blended with whipped cream to create a mousse. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Chicken Liver Mousse.
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This is a classic Filipino recipe for a light and fluffy home-made chicken liver pate. This can be served as a starter with bread or toast. However, it’s also a key ingredient in many Filipino sauces.
Melt the butter in a pan over medium heat. Add the onion, and cook gently, stirring occasionally, for about 6 minutes, or until the onion is golden brown. Stir in the garlic, thyme and cayenne pepper. Stir-fry the mixture for 2 minutes then add the sherry and use to deglaze the pan.
Add the trimmed livers along with the soy sauce and 125ml (½ cup) of the cream. Reduce to a simmer and cook for about 8 minutes, or until the mixture is almost dry and the livers are cooked through.
Take off the heat, allow to cool slightly then turn into a food processor. Process the mixture to a smooth paste then turn into a bowl and set aside.
Whip the remaining cream in a clean and dry bowl until stiff peaks form. Using a spatula fold the whipped cream into the liver mixture. Divide the resultant mixture between individual ramekins and chill in the refrigerator for at least 6 hours before serving.
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