Rich and creamy, this parfait is beautiful served on a simple plate with toasted brioche, chutney, and pickles.
Ingredients
To Serve:
Method
- First, soak the trimmed livers in milk and leave overnight in the fridge ahead of making.
- Then drain off the milk and pat the livers dry with absorbent paper. Season the livers with salt and pepper.
- Preheat the oven to 100C fan.
- Put 25g of butter and half a tablespoon of olive oil in a large non-stick frying pan and place over a high heat. When the butter is foaming, place half of the livers into the pan and cook them until just browned on each side. Quickly remove them from the pan whilst they are still pink in the middle and transfer to a tray. Add another 25g of butter and half a tablespoon of oil to the pan and repeat the process with the remaining livers. Then pour any liquid remaining in the pan over the livers and set aside.
- Place the same pan back on the heat, add 50g of butter and the bacon and cook for 3-4 minutes or until browned. Add the shallots, garlic, thyme and some seasoning to the pan and cook for another 3-4 minutes or until the shallots have softened. Add the brandy to the pan and flambé.
- Next pour in the port and wine and simmer until almost all of the liquid is gone. Put the shallot mixture into a jug blender followed by the livers. Blend until completely smooth. Continue to blend whilst adding 50 grammes of cubed butter to the mixture until it has all been incorporated.
- Finally add the double cream and blend again. Then pass the mixture through a sieve and pour into a 450g loaf tin that has been lined with two layers of cling film. Place a sheet of greaseproof paper directly on top of the parfait mixture and then cover the tin with foil. Place into a larger tin and fill with boiling water from the kettle until it is halfway up the side of the parfait tin.
- Place the large tin on the middle shelf of the oven for 30 minutes. Remove from the oven and use a probe thermometer to make sure the centre of the parfait has come up to 64C. If not, return to the oven and test the temperature again in 5-10 minutes. Once it's up to temperature, leave the parfait to cool in the tin.
- Once cool, put the parfait in the fridge for a minimum of 3 hours to chill, or preferably overnight if you have time.
- When you are ready to serve, use a warm sharp knife to cut 1cm-thick slices of the parfait and serve two slices on each plate alongside toasted brioche, cornichons and fig chutney.
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