Calf's Liver and Pear Mousse Recipe
Calf's Liver and Pear Mousse
Total time: more than 2 hours
Oven temperature: 180° C (350° F)
Preparation time: 15 minutes
Cooking time: 40 minutes
Refrigeration time: 24 to 48 hours
Difficulty: Easy
Chef's Note
  • serve as a first course with slices of baguette or country bread
  • the mousse is even better if made 2-3 days ahead of time
- 400 g (14 oz.) calf's Liver
- 3 Pears
- 160 ml (2/3 cup) heavy cream
- 5 egg yolks
- A pinch of nutmeg
- Salt and pepper
  1. peel, core and dice the pears;
  2. trim the calf's liver, removing the veins;
  3. process the liver in a food processor with the cream, spices and egg yolks on low speed until smooth;
  4. mix in the diced pear and pour into a buttered terrine; bake in a preheated 180° C (350° F) oven for about 40 minutes or until the mousse begins to develop a crust;
  5. cool; cover with a lid or plastic wrap and refrigerate for at least 24 hours before serving.
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