For the parfait: preheat the oven to 110°c / gas 1. In a pan, gently sweat the shallots, garlic, bay leaves and thyme with 50g of the butter. Once softened, add the port and brandy and reduce until the liquid has evaporated. Remove from the heat and leave to cool.
In a blender, blitz the livers with the shallot reduction. Add the eggs and continue to blitz until smooth. Season with salt and pepper.
Pass the mixture through a sieve and then slowly whisk in the remaining butter. Line a ceramic dish with clingfilm and pour in the mixture.
Top the dish with tin foil then place in a deep baking tray. Fill the tray with water (be careful not to get any water inside the dish) then cook in the oven for an hour.
Check the parfait – when done it should be firm with a slight wobble. Leave to cool overnight in the fridge.
For the jelly: place the sherry and cream in a pan and bring to the boil over a high heat. Once simmering, remove from the heat and stir in the gelatin leaves until fully incorporated.
Top the parfait with a layer of jelly and leave to set in the fridge for 2 hours. Serve with the brioche.
You will need
For the liver parfait
Shallots 100g
Garlic 10g
Bay leaves 2
Thyme 5 sprigs
Butter 400g, melted
Port 200ml
Brandy 50ml
Chicken livers 200g
Duck livers 120g
Eggs 6
For the jelly
Pedro Ximénez sherry 100ml
Cream 100ml
Bronze leaf gelatine 3 leaves, softened in water
Brioche sliced and toasted
Method
For the parfait: preheat the oven to 110°c / gas 1. In a pan, gently sweat the shallots, garlic, bay leaves and thyme with 50g of the butter. Once softened, add the port and brandy and reduce until the liquid has evaporated. Remove from the heat and leave to cool.
In a blender, blitz the livers with the shallot reduction. Add the eggs and continue to blitz until smooth. Season with salt and pepper.
Pass the mixture through a sieve and then slowly whisk in the remaining butter. Line a ceramic dish with clingfilm and pour in the mixture.
Top the dish with tin foil then place in a deep baking tray. Fill the tray with water (be careful not to get any water inside the dish) then cook in the oven for an hour.
Check the parfait – when done it should be firm with a slight wobble. Leave to cool overnight in the fridge.
For the jelly: place the sherry and cream in a pan and bring to the boil over a high heat. Once simmering, remove from the heat and stir in the gelatin leaves until fully incorporated.
Top the parfait with a layer of jelly and leave to set in the fridge for 2 hours. Serve with the brioche.
For the parfait: preheat the oven to 110°c / gas 1. In a pan, gently sweat the shallots, garlic, bay leaves and thyme with 50g of the butter. Once softened, add the port and brandy and reduce until the liquid has evaporated. Remove from the heat and leave to cool.
In a blender, blitz the livers with the shallot reduction. Add the eggs and continue to blitz until smooth. Season with salt and pepper.
Pass the mixture through a sieve and then slowly whisk in the remaining butter. Line a ceramic dish with clingfilm and pour in the mixture.
Top the dish with tin foil then place in a deep baking tray. Fill the tray with water (be careful not to get any water inside the dish) then cook in the oven for an hour.
Check the parfait – when done it should be firm with a slight wobble. Leave to cool overnight in the fridge.
For the jelly: place the sherry and cream in a pan and bring to the boil over a high heat. Once simmering, remove from the heat and stir in the gelatin leaves until fully incorporated.
Top the parfait with a layer of jelly and leave to set in the fridge for 2 hours. Serve with the brioche.