Crème brûlée of chicken liver with balsamic cherries

Ingredients for 4 servings:

• 125 g poultry liver(s), duck, chicken etc.
• 2 shallots
• some rosemary, thyme
• 1 orange(s), filleted, collect juice
• ½ apple
• 0.4 cl cognac
• 4 egg yolks
• 300 ml cream
• Brown sugar for caramelizing
• 2 tbsp sugar
• 200 ml red wine
• 4 cl balsamic vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chop the shallots, herbs, orange, and ½ apple and sauté them gently. Deglaze with the reserved orange juice, reduce the heat, let it cool, and add it to the blender along with the raw chicken liver. Strain the mixture through a sieve, then add the liquid cream to this mixture, mix with 4 egg yolks, and season with salt and pepper. Pour the mixture into 4 shallow dishes, fill the oven drip pan with hot water, and let the cream set in a water bath in the oven preheated to 90°C for about 1 hour. Sprinkle the cooled cream with brown sugar and caramelize it with a blowtorch. The balsamic cherries: Caramelize the sugar, deglaze with the red wine, and reduce the heat with balsamic vinegar. Place the cherries, stems on (!), into the warm mixture. This should be prepared a day in advance so the cherries can absorb the flavor. Serving suggestion: Place the cherries in the crème brûlée with the stem facing up and decorate with herb leaves.