Chicken Liver Parfait with Spiced Port Jelly

Ingredients

Terrine mould or similar small ovenproof dish Large baking tray with high sides High powered blender Fine sieve

Make a reduction by adding 50g of butter, the shallots, garlic, herbs, allspice and alcohol to a small saucepan.
Set on a low heat and allow to gently reduce for 2-3 hours, until the oil separates out. Add small splashes of water if needed to stop sticking.
When finished, place in a bowl to cool slightly.
Turn the oven on to 100C and set up a bain-marie by filling the large baking tray with boiling water. You should have enough water to come about halfway up the terrine mould.
Melt the remaining 150g of butter.
Add the shallot reduction, eggs, livers and salts to the blender and blend to combine.
Add the melted butter and blend thourougly.
Pour the parfait mix through a fine sieve into the terrine mould.
Cover the top of the terrine mould tightly with foil and place into the bain-marie.
Cook until the internal temperature reaches 64C, approx 30 minutes
Remove from the bain-marie and let cool to room temperature.
While the parfait is cooling, make the jelly. Put the gelatin and cold water in a small bowl and leave for 10 minutes to bloom.
Meanwhile put the port and spices in a small saucepan and gently warm. We want this warm enough to infuse the spices and dissolve the gelatin but not boiling as that will ruin the gelatin.
Mix the gelatin powder and water into the warm port and stir well to combine.
Remove the whole spices and gently pour the jelly onto the parfait to form a 1mm layer.
Allow to fully cool to room temperature then tightly wrap in clingfilm and refrigerate.

This recipe is adapted from Fallow's and the one demonstrated by Sorted Food.