Chicken liver soufflé
A delicate chicken liver soufflé infused with ruby port, served with a silky onion mousse and a fragrant herb bouquet.
Ingredients
- 20 g onions
- 10 g garlic
- 100 ml Ruby Port
- 2 g fresh thyme
- 250 g chicken livers
- 14 g salt
- 40 g butter
- 10 g flour
- 250 g Debic Cream Plus Mascarpone
- 100 ml chicken stock
- 100 g sweet onions
- 50 g butter
- 200 ml chicken stock
- 4 g gelatin bronze sheets
- 200 g Debic Cream Plus Mascarpone
- 2 large onions
- 20 g flour
- 20 g chives
- 10 g pea shoots
- 10 onion crisps
- 10 chicken crackers
- 20 g sugar
- 120 g egg whites
- 1 g xanthan gum
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