Chicken liver parfait in 15 minutes

The life hacker has already made a classic liver pate. So parfait, although it consists of almost similar products, differs from it in its creamy, homogeneous texture. They achieve it by rubbing the liver whipped with a blender through a sieve. Thus, you can get rid of the remnants of films and other denser inclusions.

Another difference of parfait is in the manner of presentation. The classic pate is usually served under a crust of butter or jelly. But the airiness and creaminess of the parfait, on the contrary, is emphasized by serving it deposited through a bag or laid out in portions with a spoon.

Ingredients

300 g chicken liver;
2 tablespoons of butter;
1 cup (240 ml) cream
a pinch of salt and pepper.

Preparation

Start by preparing your liver. Rinse the pieces thoroughly, dry them and remove any visible films and streaks.

Melt the butter over medium heat and place the liver slices in a single layer in the skillet. It is convenient to have a cooking thermometer handy. With its help, you can track the ideal temperature for parfaits - 65-70 degrees. In its absence, you can focus on the cut: the liver should retain a pink tint in the center.

When the liver is cooked through, season it well, put it in a separate bowl, and return the pan to the fire.

Pour the cream into the skillet and stir well, lifting the adhering pieces from the bottom. Do not bring the liquid to a boil, just heat it slightly, then immediately pour it over the liver.

Beat the mass with a blender, and then rub additionally through a sieve.

The parfait can be served immediately, but it is advisable to let the appetizer stand cool for at least a couple of hours. This simple step will make molding a lot easier.