Gin & Tonic Jelly and Liver Parfait

Chicken Liver Parfait

super easy and simple- luxuriously velvety if you have a tami to hand to run it through, but still delightful even if you don't!

Let's get started!

Melt the butter for the pate in a pan and fry the shallots for 5 mins. Tip in the livers, thyme and plenty of black pepper and cook 5 mins until browned. Stir in the gin and cook for 1 min.add crushed juniper berries and cream

Place in a food processor, scraping all the juices in. Pulse till smooth- place in ramekins till chilled.

For the topping, melt the butter with lime zest . Chill to set. Serve with toast and gherkins

 

optional : top with gin & tonic jelly

Ingredients

  • 50g unsalted butter
  • 2 shallots finely chopped
  • 400g chicken livers, cleaned and deviened
  • 1 heaped tsp thyme leaves
  • 2 TBLS gin
  • 170ml double cream
  • 100g unsalted butter
  • 16 juniper berries, chopped
  • thinly sliced brioche
  • decorations of thyme leaves and gherkins/cornichons
  • gin & tonic jelly
  • 50g unsalted butter
  • 2 shallots finely chopped
  • 400g chicken livers, cleaned and deviened
  • 1 heaped tsp thyme leaves
  • 2 TBLS gin
  • 170ml double cream
  • 100g unsalted butter
  • 16 juniper berries, chopped
  • thinly sliced brioche
  • decorations of thyme leaves and gherkins/cornichons
  • gin & tonic jelly