Turkey liver parfait with apple and thyme jelly

Ingredients for 8 servings:

• 600 g turkey liver
• 75 ml brandy or cognac
• 100 ml Sherry, medium
• 4 small shallots
• 1 apple, sour
• 5 sprigs of thyme
• 150 g butter
• 200 ml apple juice
• Salt (Fleur de Sel)
• Pepper, black from the mill
• 4 tbsp cream
• 3 sheets of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

very noble starter, also suitable as finger food, can be prepared

Trim the fat from the turkey liver and then cut it into small cubes. Mix the brandy, 50 ml sherry, and 50 ml apple juice, stir in the diced liver, and marinate everything in the refrigerator for 2 hours. Cover the pan. Finely dice the shallots, peel the apple, and dice it as well. Strip the thyme leaves from the sprigs. Set one half aside and finely chop the other. Place the liver in a sieve and drain well, reserving the marinade. Heat 25 g of butter in a large, shallow saucepan and briefly fry the diced liver over low heat until browned. Then remove from the pan and heat another 25 g of butter and sauté the shallots, diced apple, and chopped thyme. Deglaze with 50 ml apple juice and the reserved marinade. Simmer briefly until softened. Add the diced liver and bring the mixture back to a boil, stirring well. Allow to cool slightly and transfer to a blender. Melt the remaining 100 grams of butter and pour it into the blender while blending. Season the mixture with fleur de sel and pepper and allow the mixture to cool. Stir in the 4 tablespoons of very cold cream. Carefully spoon the liver parfait into small 160 ml jars. Fill the jars no more than 2/3 full, making sure there are no air pockets and that the rims remain clean. Close the jars with the lids and let them set in the refrigerator for half an hour. Soak the gelatin in cold water. Mix the remaining 100 ml of apple juice with the remaining 50 ml of sherry and bring to a boil. Add the thyme leaves and carefully season with fleur de sel. Dissolve the squeezed gelatin in the water and let the liquid cool in the refrigerator for about 30 minutes. Then pour it over the liver parfait and let it set in the refrigerator for about 2 hours. Then decorate the glasses with apple slices (also as skewers), red berries or thyme sprigs.