Crimson Silence Mousse with Fava & Crisp Sage

Step by step

Instructions

1. 1

   **1. Prepare the Chicken Liver Mousse:** In a large skillet, melt 2 tbsp of the butter over medium heat. Add chopped shallots and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Do not brown.

2. 2

   Add the trimmed chicken livers to the skillet. Cook, stirring occasionally, for 5-7 minutes until they are seared on the outside but still slightly pink inside. Pour in the Cognac, increase heat to high, and deglaze the pan, scraping up any browned bits. Cook until the alcohol mostly evaporates.

3. 3

   Transfer the liver mixture, remaining 6 tbsp of butter, heavy cream, thyme, salt, and pepper to a food processor or high-speed blender. Process until completely smooth and creamy. Pass the mixture through a fine-mesh sieve (optional, but creates a super smooth mousse) into a clean bowl or ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.

4. 4

   **2. Prepare the Fava Bean Puree:** Bring a small pot of salted water to a boil. Add the frozen fava beans and blanch for 2 minutes. Drain and immediately transfer to an ice bath to stop cooking and preserve color. Once cooled, peel the outer skin from each fava bean. This step is crucial for a smooth puree and tender beans.

5. 5

   In a food processor, combine the peeled fava beans, vegetable broth, and lemon juice. Process until smooth. Season with a pinch of salt and pepper. You may leave some whole blanched favas for garnish if desired. Set aside.

6. 6

   **3. Create the Chianti Reduction:** In a small saucepan, combine the Chianti, sugar, and balsamic vinegar. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 10-15 minutes, or until the liquid has reduced by half and coats the back of a spoon lightly. It should be syrupy but not overly thick. Set aside to cool slightly; it will thicken more as it cools.

7. 7

   **4. Prepare Crisp Garnishes:** For the prosciutto/bacon, place slices on a microwave-safe plate between two paper towels. Microwave on high for 1-2 minutes until crispy. Alternatively, bake in a preheated oven at 375°F (190°C) for 8-12 minutes. Crumble once cooled.

8. 8

   For the crispy sage, in a small pan, heat 1 tbsp of olive oil or butter over medium heat. Once hot, add the fresh sage leaves in a single layer (work in batches if necessary). Fry for 30 seconds to 1 minute until crisp and darker green. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Lightly sprinkle with salt.

9. 9

   **5. Assemble and Serve:** To serve, spoon a generous amount of the chilled chicken liver mousse onto croûtons or toasted baguette slices. Drizzle generously with the Chianti reduction. Dollop or spoon small amounts of the fava bean puree onto the plate or alongside the mousse.

10. 10

    Garnish each serving with a few crispy sage leaves and a sprinkle of the crumbled crispy prosciutto or bacon. Serve immediately.