Chicken Liver Mousse With Burnt Honey Gelée

Directions

1. 1.

   If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1 1/2–2 hours. Rinse and pat dry with paper towels.

2. 2.

   Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side. Transfer to a paper towel–lined plate.

3. 3.

   Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.

4. 4.

   Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.

5. 5.

   Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.

6. 6.

   Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.

7. 7.

   Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.

8. 8.

   Let mousse sit at room temperature 30 minutes before serving with toast.

9. 9.

   Mousse can be made 3 days ahead. Keep chilled. Mousse can be topped with gelée 2 days ahead. Keep chilled.