Recipes by Rob Weland, The Garrison
- 5 pounds chicken livers, soaked 12 hours or overnight in milk
- 5 cups heavy cream
- ½ cup Cognac
- Salt to taste
- Micro herbs or edible flowers for garnish
Heat oven to 300°. Purée livers, cream, Cognac and salt in a blender until smooth, then pour mixture into a baking pan and place pan inside a larger pan. Fill the larger pan with water, cover with foil and bake until a thermometer inserted into mousse registers 155°.
Remove mousse from oven, remove small baking pan from large pan and place on wire rack to cool. Once cooled, reserve in refrigerator.
To serve, spread mousse over toasted bread or crackers. Garnish with herbs, greens or edible flowers.
TIP: To make mousse light and fluffy, whip with mixer before serving.