John Myers
Ingredients for 4 servings:
- 200 g liver(s) (goose liver)
- 140 ml cream
- 140 ml milk
- 4 egg yolks
- 20 ml Madeira
- Pepper, white
- Salt
- Nutmeg, freshly grated
- sugar, brown
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
very fine for guests, easy to prepare
Cut the cleaned liver into small cubes. Heat the cream with the milk and simmer the liver in it for about 5 minutes, until it begins to dissolve slightly. Puree everything and pass through a sieve. Beat the egg yolks with pepper, salt, nutmeg, and Madeira wine. Carefully add the liver cream milk to the egg yolks and mix. Pour the cream into small, heatproof dishes, cover with foil, and steam in a steamer at 90°C for about 40 minutes. Allow the cream to cool. Refrigerate for about 2 hours. To serve, spread a teaspoon of brown sugar over the surface of the cold cream and caramelize it with a blowtorch. Serve the caramelized cream with brioche and quince jam.
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