Pork liver mousse is exactly the kind of recipe I love: rustic at its core, but with a very refined result when made properly. I worked on it and retested it several times to achieve a truly silky texture, without it being heavy.
The little secret is not to overcook the liver (otherwise it will become grainy), and to blend it while it is still warm so that the butter incorporates like a cream.
I often make it when I want something "bistro-style at home" without spending all day in the kitchen. In less than an hour, you have a super spreadable terrine that holds its shape well in the fridge and is perfect as a starter or an appetizer.
Cognac (or Armagnac) brings the traditional side, and a hint of allspice links it to country-style charcuterie.
To suit the season, I like to serve it with a simple garnish: crisp apple and shallot, lightly sautéed to retain some texture. It brings out the richness of the liver and creates a lovely contrast on a slice of toast.
As for customization, you can adjust the strength: a little more pepper if you like a kick, or a touch less alcohol if you're serving it to sensitive palates. But the basics remain the same: liver, onion/shallot, butter, cream, seasoning, and a thorough blend.
Pork liver mousse
4
people23
minutes29
minutes492
kcal52
minutesA pork liver mousse recipe , delicate and smooth, with just the right touch of Cognac. Served chilled, it spreads beautifully on toast, with a hint of apple and shallot for a bit of zest.
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Ingredients
350g ) of pork liver (trimmed, without visible nerves
1 shallot
1 small onion
1 small apple (like Reinette or Gala)
80g of unsalted butter
60 ml of liquid heavy cream
25 ml of Cognac (or Armagnac)
1 tablespoon of neutral oil
1/2 teaspoon of allspice
8 g of fine salt
1/2 teaspoon of ground black pepper
Equipment that may be useful to you
Preparation steps
- Take the liver out of the fridge 10 minutes beforehand. Meanwhile, finely chop the shallot and onion. Dice the apple (leave the peel on if it's thin, that's fine).
- Heat a large frying pan over medium heat with the oil. Add the onion and shallot, season very lightly with salt (just a pinch) and sweat for 4 minutes, without browning.
- Add the diced apple and cook for 3 minutes: the apple should remain slightly crunchy; this contrast is key. Remove about 2 tablespoons of this mixture (for serving) and set aside.
- Increase the heat to medium-high. Add the chopped pork liver. Sear for 2 to 4 minutes, stirring occasionally: the outside should lose its raw color, but the inside should remain slightly pink. This is important for a light foam.
- Lower the heat. Add the Cognac and scrape the bottom of the pan well (deglaze). Let it reduce for 1 minute to evaporate the raw alcohol.
- Add the butter in pieces, the cream, the allspice, the remaining salt and the pepper. Mix for 30 seconds: everything should be very hot, but not boiling vigorously.
- Pour immediately into a blender (or use an immersion blender in a tall container). Blend for 1 to 2 minutes, until very smooth. For an even finer foam, pass it through a sieve (optional but effective).
- Taste and adjust the seasoning (salt/pepper). Pack the mousse into 4 ramekins or a small terrine. Smooth the surface.
- Chill for at least 2 hours before serving (although, I know, it's tempting to eat it right away). Serve with the reserved apple and onion mixture and toasted bread.
📊 Nutritional Information
1 serving (approx. 145g)
| Nutrient | Value |
|---|---|
| Calories | 492 kcal |
| Proteins | 24g |
| Carbohydrates | 7g |
| including sugars | 4g |
| Lipids | 39g |
| including saturated fatty acids | 18g |
| Fibers | 1g |
| Sodium | 860mg |
| Vitamins | |
| Vitamin A | 310% AJR |
| Vitamin B12 | 520% AJR |
| Vitamin B2 | 85% of the recommended daily allowance (RDA) |
| Minerals | |
| Iron | 70% of the recommended daily allowance (RDA) |
| Phosphorus | 55% AJR |
| Zinc | 45% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: 3 days in the refrigerator, covered with cling film. To limit oxidation, you can melt 1 tablespoon of butter and drizzle a thin layer over the top before cooling.
💡 Chef's Tips
The key is cooking the liver: so sear it quickly! It should remain slightly pink in the center. And don't hesitate to blend it while it's still warm, as the butter will emulsify better and the mousse will become truly silky.
🔄 Variations
- Alcohol-free recipe: replace the Cognac with 1 tablespoon of cider vinegar + 2 tablespoons of water, and reduce for 30 seconds.
- Liver mousse with a more “bistro” feel: add 1 teaspoon of mild mustard when blending (it doesn’t alter the texture, it enhances it).
