Chicken and Fig Mousse

MAGIMIX 3200:

Serves: 2 to (4)

Preparation Time: 20 minutes

Cooking Time: 5 minutes

Ingredients:

180g (350g) chicken livers (trimmed)
15ml (25ml) white wine vinegar
180g (350g) butter
25ml (45ml) port
¼ tsp (¼ tsp) cayenne pepper
65g (125g) dried figs
salt to taste

MAGIMIX 4200:
Serves: 6
Preparation Time: 30 minutes
Cooking Time: 5 minutes
Ingredients:
500g chicken livers (trimmed)
40ml white wine vinegar
500g butter
65ml port
½ tsp cayenne pepper
190g dried figs
salt to taste

MAGIMIX 5200:
Serves: 8
Preparation Time: 30 minutes
Cooking Time: 5 minutes
Ingredients:
700g chicken livers (trimmed)
50ml white wine vinegar
700g butter
90ml port
½ tsp cayenne pepper
250g dried figs
salt to taste

Method (all models):

1. Put chicken livers in a pan.
2. Cover with water.
3. Add the vinegar.
4. Cook for 5 minutes then drain.
5. Put chicken livers, butter, salt and cayenne pepper in the bowl fitted with metal blade.
6. Blend until the mixture forms a pate.
7. Add the figs via the feed tube.
8. Transfer the preparation to a terrine, or divide between ramekins.
9. Allow to cool.
10. Put in fridge.

This mousse is particularly delicious when served on toasted slices of bread.
Mousse can be kept for up to 1 week in the fridge, and also freezes well.

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