To keep the mousse fresh for 4-5 days, pour a thin layer of clarified butter over the top before the final chill.
: While the processor is running, cut the remaining stick (8 tablespoons) of room-temperature butter into small pieces. Add them one by one to the liver mixture, continuing to puree until the mousse is perfectly smooth and blended.
Yields: Approximately 1 quart
: Press the puree through a fine-mesh strainer into a large bowl (repeat this twice for maximum smoothness). Gently stir in the heavy cream until fully blended. Bake in Water Bath : Pour the mixture into a
: Combine the livers, egg yolks, brandy, and all spices in a food processor. Blend until completely smooth. : While the processor is running, add the softened butter one chunk at a time