Sous Vide Chicken Liver Mousse
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
4 ounces smoked bacon, finely diced
3 shallots, minced
2 sprigs fresh thyme
8 ounces brandy
1 pound chicken livers, trimmed
4 large eggs
1/4 cup heavy cream
2 teaspoons kosher salt
Set the Anova Sous Vide Precision Cooker to 155ºF (68ºC).
Combine the bacon, shallots, and thyme in a large non-stick skillet. Place over medium heat and cook, stirring frequently, until the bacon has rendered its fat and the shallots have just begun to caramelize, about 15 minutes. Remove the pan from the heat and add the brandy. Scrape up any browned bits from the bottom of the pan. Let cool for at least 15 minutes. Strain the mixture through a fine mesh strainer set over a medium bowl. Discard the solids and reserve the liquid.
Combine the reserved cognac, chicken livers, eggs, heavy cream, and salt in a food processor or blender. Process until completely smooth, about 3 minutes.
Divide the mixture between four 8-ounce canning jars. Seal each jar and place gently in the water bath. Set the timer for 1 1/2 hours.
When the timer goes off, remove the jars from the water bath. Transfer to an ice bath and let cool completely. Refrigerate cooled mousse for at least 12 hours before serving.