About this recipe: A splash of brandy makes this light and smooth mousse special enough for a dinner party first course. Poaching the chicken livers with vegetables and herbs, instead of frying them, gives them lots of flavour, and fromage frais adds the richness that would traditionally be added by butter, but without the saturated fat.
Replace the brandy with orange juice and add the finely grated zest of ½ orange. * If you can't find pink or green peppercorns, substitute finely chopped drained capers. * For a smooth mousse, made without a food processor, omit the onion, and sieve the cooked livers and garlic. Add 2 spring onions, finely chopped, with the peppercorns. * For a less rich mousse to serve 6, omit the brandy and add 100 g (3½ oz) drained canned cannellini beans, rinsed and dried, to the food processor with ½ tbsp finely chopped fresh sage. This mousse is excellent on toasted slices of country-style bread, or spread on slices of baguette and then topped with sliced gherkins. * Vary the herbs – chopped fresh chives, tarragon and mint all go well with chicken liver mousse.
Chicken livers are one of the richest sources of iron – each serving of this mousse provides more than half of the recommended daily intake. * Many traditional recipes for chicken liver mousse and pâté seal the surface with a layer of melted or clarified butter for storage. In this version the fat is replaced by the chopped fresh herbs.
A, B2, B6, B12, folate, iron, C, copper, zinc, B1, niacin