Veal Liver Mousse with Pear and Shallot Chutney

Have fun preparing this mushroom dish!

1. clean the calf’s liver and cut into cubes. Peel and finely dice the onion. Chop the dried man mushrooms, then grind them finely in a mortar.

Pluck the thyme and chop finely.

Soak the gelatine until it has cooled down. Heat the butter in a frying pan. Roast the liver cubes for 2 to 3 minutes while turning, season with salt and pepper, lift out of the frying pan. Sauté the onion cubes in the frying fat, add porcini flour and thyme, deglaze with veal stock and Madeira and cook until thick. Set aside.

3. very finely mash the liver with the roast stock in a hand mixer and pass through a fine sieve. Melt gelatin at low temperature until dripping wet in a small saucepan and stir through with the liver mixture. Season heartily with salt and season with pepper, set aside to cool for 10 to 15 minutes.

Whip the cream until stiff and fold into the liver mixture using a whisk. Season if necessary. Pour the mixture into a shallow dish, smooth out and cover and refrigerate for 5 to 6 hours or overnight.

Peel and quarter the shallots. Cut the ginger into thin strips. Peel the pears, remove the cores, cut them into cubes of about 1 cm and mix them with the juice of one lemon and saffron.

Heat the sugar with the vinegar until it is dissolved.

Add the shallots, ginger, 1 tbsp. ginger syrup and the pear cubes.

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