Goose Liver Mousse with Port Wine Jelly and Glazed Pear Wedges

For the port wine jelly, soak the gelatine in cold water. Bring sugar, port wine, cognac to a simmer in a saucepan at a low temperature, remove the saucepan from the heat. Squeeze out the gelatine and let it melt in the hot liquid. Let the jelly cool down at room temperature.

For the mousse, clean the liver and cut into pieces approx. 2 cm in size. Caramelize the sugar in a pan at a low temperature, add the liver and 1 tbsp butter. Season with marjoram and cayenne pepper. Roast the liver in 3 m in it pink, extinguish with cognac and port wine and fold in the honey. Pour in the citrus peel, fill with cream, warm it up slightly and season with salt. Let stand briefly and the bowl

Take it out of the pot again. Then mash everything together in a mixer with the rest of the butter and maybe add a little more seasoning.

Now put this mixture in a shallow terrine, but it should not be filled to the brim. Smooth out the mousse and let it set in the refrigerator for half an hour. Then pour the still liquid port wine jelly in a 1/2 cm layer on the mousse. Leave in the refrigerator for at least 2 hours, preferably covered overnight.

For the pear wedges, quarter them, peel and core them and cut into larger wedges. Caramelize the icing sugar in a frying pan over medium heat, then add the pear wedges, toss and add a little more butter.

Now take the terrine out of the refrigerator and cut into approx. 1 cm thick slices, arrange on plates together with the pear wedges. A toast or baguette is ideal as an accompaniment.