- 1 pound of fresh chicken livers (drained and lightly rinsed in cool water to remove blood)
- 1/3 cup of finely minced shallots
- 1/4 cognac
- 8 tablespoons of butter (softened and divided)
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 3 tablespoons heavy cream (more if necessary)
- 1/4 cup cool water
- 1 teaspoon unflavored gelatin
- 2 teaspoons granulated sugar
- 3/4 cup Prosecco
- A handful of fresh herb sprigs (chervil, thyme, tarragon *optional)
- Heat a large saute pan over medium-high heat and melt 4 tablespoons of the butter. Add the minced shallot and cook until fragrant and translucent, approximately 1-2 minutes. Careful not to brown the shallots.
- Add the livers, salt, pepper, nutmeg and allspice. Cook the livers until they are browned but still slightly pinkish on the inside.
- Add the cognac and continue cooking until the majority of the cognac has been reduced and the livers are cooked through but still tender
- In a food processor or blender, puree the liver mixture adding the remaining 4 tablespoons of butter. When the butter is fully incorporated, add the heavy cream and continue blending until smooth.
- Press the liver mixture through a fine mesh sieve into a medium size bowl
- Divide the pate into ramekins leaving room for a 1/4 inch layer of gelee and set aside.
- In a medium-small, microwave safe bowl add a 1/4 cool water and sprinkle gelatin over the top. allow the gelatin to bloom for 10 minutes.
- Microwave the gelatin mixture until it is completely dissolved and becomes clear, approximately 30 seconds.
- Add the sugar to the warm gelatin and stir to dissolve. There shouldn’t be any grittiness.
- Add the Prosecco and stir to combine.
- Place an herb sprig on top of each pate.
- Spoon a 1/4 inch layer of Prosecco gelee, liquid over the top of each pate. Make sure the herb sprigs are completely submerged
- Cover each ramekin with plastic wrap and refrigerate until the gelee is set, at least 3 hours
- Serve with cornichons and toast points
- Pate can be kept covered for up to 4 days
- Once the gelee seal is broken the pate will only keep for 1-2 days, covered
Adapted from Bon Appetite Magazine