Description
The creamy indulgence of turkey liver mousse paired with the tangy sweetness of cranberry gelée is a match made in culinary heaven. Perfect for entertaining, this elegant appetizer is surprisingly easy to prepare.
Ingredients
Scale
- 8 oz turkey livers, cleaned
- 4 tbsp unsalted butter, softened
- 2 tbsp heavy cream
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 2 tbsp brandy or cognac (optional, adds depth)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup fresh or frozen cranberries
- ½ cup sugar
- ½ cup water
- 1½ tsp unflavored gelatin powder
Instructions
- Clean the turkey livers by removing any visible membranes or veins. Rinse under cold water and pat dry with paper towels.
- Heat 2 tablespoons of butter in a nonstick skillet over medium heat. Add the chopped shallot and minced garlic, cooking until fragrant and softened, about 3-4 minutes.
- Add the turkey livers to the skillet along with the fresh thyme. Cook for about 5-7 minutes, turning occasionally, until browned on the outside and slightly pink in the center.
- Add the brandy or cognac (if using) and scrape up any browned bits from the bottom of the skillet. Cook for 1-2 minutes, allowing the alcohol to evaporate.
- Transfer the cooked livers and aromatics to a food processor. Add the remaining 2 tablespoons of softened butter and heavy cream. Blend until completely smooth. Season with salt and pepper to taste.
- Spoon the mousse into serving dishes and smooth the tops. Cover each dish with cling film and refrigerate for at least 2 hours.
- In a small saucepan, combine cranberries, sugar, and water. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the cranberries break down.
- In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.
- Stir the bloomed gelatin into the warm cranberry mixture until fully dissolved. If desired, strain through a fine mesh sieve to remove cranberry skins.
- Pour the cranberry gelée over the chilled mousse, creating a thin layer. Return the dishes to the fridge and chill for another 2 hours, or until the gelée is set.
Notes
[‘Use fresh turkey livers for the best texture and flavor.’, ‘Avoid overcooking the livers to maintain a smooth mousse texture.’, ‘Taste the cranberry mixture before setting the gelée to adjust sweetness or tartness.’, ‘Chill thoroughly to ensure proper setting of both the mousse and gelée.’]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 8
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 12
Keywords: turkey liver mousse, cranberry gelée, elegant appetizer, holiday recipe, gourmet snack