- 250 g chicken livers, well trimmed
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 600 ml vegetable stock or water
- several sprigs of fresh parsley
- several sprigs of fresh thyme
- 1 bay leaf
- 1–1½ tablespoons unflavoured fromage frais or Greek–style yogurt
- 2 teaspoons garlic vinegar or white wine vinegar
- 2 teaspoons brandy or Calvados, or to taste
- salt and pepper
- 1 tablespoon pink or green peppercorns in brine, drained and patted dry
- 2 tablespoons finely chopped fresh parsley
- Place the chicken livers, onion and garlic in a saucepan and add stock or water to cover.
- Tie the parsley, thyme and bay leaf into a bouquet garni and add to the pan.
- Slowly bring to the boil, skimming the surface as necessary, then reduce the heat and simmer gently for 5–8 minutes or until the livers are cooked through but still slightly pink in the centre when you cut into one.
- Drain, and discard the bouquet garni.
- Tip the livers, onion and garlic into a food processor.
- Add 1 tablespoon of the fromage frais or yogurt, the vinegar and brandy, and process until smooth, adding the remaining 2 teaspoons fromage frais or yogurt if it is necessary for a lighter texture.
- Season then stir in the peppercorns.
- Alternatively, tip the livers, onion and garlic into a bowl and mash with a fork to a slightly coarse paste.
- Add the fromage frais or yogurt, vinegar and brandy and mix well, then season and stir in the peppercorns.
- Spoon the mousse into a serving bowl, or individual ramekins, and smooth the top.
- Sprinkle with parsley.
- Cover with plastic wrap and chill for at least 4 hours, but preferably overnight.
- Before serving, allow the mousse to return to room temperature.
- Serve with slices of hot toast.
Preparation: 10 minutes, plus at least 4 hours chilling
Cooking: about 15 minutes