Canapé with Chicken Liver Mousse and Madeira Jelly

Preparation

Liver Mousse:

1. Wash and clean the chicken liver.
2. Peel and chop the onion and carrot.
3. Fry the onion and carrot in a preheated pan with oil until marmalade color. Add water if necessary.
4. Combine chicken liver with vegetables, place in a baking dish.
5. Make a cartouche from parchment paper. Cut a circle the size of the mold, make one radial cut.
6. Cover the mold with the cartouche and a lid.
7. Bake liver with vegetables in the oven for 40 minutes at 150°C.
8. Blend the cooked liver and vegetables, then rub the mass through a sieve.
9. Add room temperature butter to the liver mass and blend again.
10. Add salt and pepper to taste.
11. Put the finished liver mousse into a pastry bag and refrigerate for 30–40 minutes.

Madeira Jelly:

1. Soak gelatin in water to swell.
2. Heat the wine and evaporate until the smell of alcohol disappears.
3. Cool the wine to 40–45°C.
4. Add prepared gelatin and sugar to taste (approx. 1 tbsp) to the wine, stir until completely dissolved.
5. Pour the mixture into a mold and refrigerate until fully set.

Canapé:

1. Pipe the liver mousse onto each TM "Aviant" crouton using the pastry bag.
2. Cut the jelly into cubes.
3. Garnish the canapés with jelly cubes and herbs.