Chicken liver parfait with cherry purée and brioche

Method

1. In a pan, sweat down the shallots and garlic with a little oil until translucent.
2. Add the red wine and port and reduce until syrupy.
3. Transfer to a blender, then add the rest of the ingredients and season with salt, pepper and a pinch of sugar. Blend until smooth and pass through a chinois.
4. Transfer to a baking tray and bake in a bain-marie in the oven at 120°C for approximately 35 minutes, or until the internal temperature reaches 75°.
5. Cool.
6. Once cold, fold in the semi-whipped cream (to lighten the parfait), then pipe into half sphere moulds and freeze.
7. Once frozen, press two half spheres together to create a full sphere and return to the freezer.
8. Meanwhile, soak the gelatine in cold water for 5 to 10 minutes, or until soft.
9. Gently heat the cherry purée.
10. Remove the gelatine from the water, squeeze out any excess liquid, then melt the gelatine in the hot purée.
11. Cool the purée down to 35°C.
12. Remove the frozen parfait from the freezer, then dip the spheres into the cherry jelly to glaze, then place in the fridge for a few hours to defrost.

To serve

Enjoy with a piece of toasted brioche.