Chicken Liver Mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions 

Recipe preparation

(1) Soak the gelatin in cold water. Sauté onion and liver in butter until translucent, deglaze with port wine and Marsala. Squeeze out the gelatine, dissolve in the liver mixture and allow to cool slightly. Mix with the remaining ingredients. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) When needed pacotize® twice with overpressure and allow to temper before serving.

Tip: The desired serving temperature can be achieved directly through several repetitions.