I have prepared the recipe up till when I blitz the livers and eggs unfortunately I forgot to pass the chix livers thru sieve, I put directly the shallots and brandy.cream ,butter on top. So I had to pass my livers with my butter and cream thru sieve, then pour it into jars and cooked for nearly 50 minutes. But it is still too pink. Question:do I have to throw away the chix parfait as I did it in the wrong way. If you read this chef. will appreciate your answer. Thanks.
you can't simply put 400 grams of butter for 500 grams of liver. and you cannot put the hot mini jar in the refrigerator while it is still hot. that's stupid
Course you can. Why do you think we use blast chillers in kitchens? Parfaits, roulades, Pannacotta, posset etc. All go in the chiller, as do many other things.
I like how you made the steamer. Thanks for posting. I make mine by frying liver onions garlic put into a food processor on low and add two boiled eggs olive oil salt pepper and blend to desired consistency and eat straight away although it does taste better 24 hours later.
