Equipment
Ingredients
mousse base
- 55 g unsalted butter, room temperature
- 2 mushrooms, minced
- 2 shallot, minced
- 225 g quail liver, cleaned
- 6 g salt
- ½ g nutmeg, ground
- ½ g white pepper, ground
- ½ g rosemary, powdered
- 3 g parsley, minced
- 1 g tarragon, minced
- ½ garlic, minced
- 475 ml heavy cream
- 2 egg
baking components
- 3 parchment paper
Nutrition (per serving)
Method
Coat 12 four-ounce ramekins with 14g (1 tbsp) of butter.
Place the buttered ramekins in the refrigerator to chill.
Preheat the oven to 220°C (425°F).
Melt 14g (1 tbsp) of butter in a frying pan over medium heat.
Sauté the minced shallots in the butter until they are softened.
Add the minced mushrooms to the pan and cook for 1 minute.
Transfer the shallots and mushrooms to a blender with the quail liver, salt, nutmeg, white pepper, rosemary, parsley, tarragon, and garlic.
Puree the liver and herb mixture until completely smooth.
Heat the heavy cream in a small saucepan until it reaches a scald (just below boiling).
With the blender running on medium speed, slowly pour the hot cream into the liver mixture in a steady stream.
Add the eggs to the blender and pulse on high speed for 10 seconds.
Allow the mousse mixture to rest for 2 minutes.
Pour the mixture evenly into the chilled ramekins and place them inside a large baking pan.
Fill the baking pan with hot water until it reaches 2.5cm (1 inch) up the sides of the ramekins to create a water bath.
Cover the ramekins with parchment paper that has been coated with the remaining butter.
Bake for 5 to 10 minutes at 220°C (425°F) until the mousse is firm and a knife inserted into the center comes out clean.
Chef's Notes
- For the smoothest possible texture, ensure your blender is powerful and that you scrape down the sides frequently. A food mill can also be used after blending for an ultra-fine result.
- The quality of the quail livers is paramount. Look for fresh, plump livers without any discoloration or bruising for the best flavor and texture.
- Don't overcook the mousse in the water bath. The goal is to gently set the eggs and cream, not to scramble them. A slightly underdone mousse will continue to cook as it cools.
- Allow the mousse to chill thoroughly in the refrigerator for at least 2 hours, or preferably overnight, before serving. This allows the flavors to meld and the texture to firm up properly.
Storage
Refrigerator: 3 days — Store in ramekins covered tightly with plastic wrap to prevent surface oxidation.
Reheating: Serve chilled or at room temperature.
