Chicken Liver-Foie Gras Mousse Cannoli
Shallot Jam and Pistachios
Chef Heather Pelletier of Chumley’s | New York
Yield: 50 cannoli
Adapted by StarChefs | February 2019
INGREDIENTS:
Chicken Liver-Foie Gras Mousse:
1 kilogram chicken livers, cleaned and soaked in milk overnight
12 grams Insta Cure #1
500 grams cleaned foie gras, diced large
200 grams thinly sliced shallots
3 sprig thymes
1 bay leaf
60 grams capers
260 grams Madeira
260 grams dry Riesling
8 ounces butter, chilled and diced
2 cups onion stock
Cannoli Shells:
295 grams flour
25 grams sugar
8 grams salt
3 grams black pepper
57 grams chilled duck fat, diced small
2 eggs
50 grams white vinegar
Oil for deep frying
Egg wash
Shallot Jam:
15 grams butter
200 grams minced shallots
40 grams dark brown sugar
80 grams balsamic vinegar
60 grams red wine vinegar
Salt
To Assemble and Serve:
Toasted and finely chopped pistachios
METHOD:
For the Chicken liver-Foie Gras Mousse:
In a nonreactive container, combine chicken livers and Insta Cure; cure in refrigerator maximum 1 hour. Heat a pan over high flame and sear foie gras and transfer to wire rack set over a sheet pan. Decrease flame to medium-high, add shallots, thyme, bay leaves, and capers, and sweat until softened. Deglaze with wines, add chicken livers, and cook to medium doneness; cool. To a Vitamix blender with foie gras, add liver mixture and blend, alternately adding butter and stock. When emulsified, pass through a chinois into a bowl set in an ice bath; chil. Chill. Transfer to a piping bag with a star tip.
For the Cannoli Shells:
Into a bowl, sift flour, sugar, salt, and pepper. Using your fingers, work fat into flour mixture unil coarse and sandy. Add eggs and vinegar and mix dough is smooth. Cover, pressing plastic wrap down onto dough, flattening it as much as possible. Refrigerate overnight. In a deeper fryer, heat oil to 300°F. On a clean surface, thinly roll dough and, with a circle punch, cut out circles. Roll circles around cannoli tube molds, using egg wash to seal the seam. Fry cannoli until crisp, bubbly, and browned; drain.
For the Shallot Jam:
In a saucepot over medium-high heat, melt butter and sweat shallots. Add sugar and stir to dissolve. Add vinegars and reduce until jammy; cool. Season with salt and transfer to a piping bag.
To Assemble and Serve:
Pipe a thin line of Shallot Jam down the middle of a Cannoli Shells. Fill shells with Chicken Liver-Foie Gras Mousse. Dip ends in pistachios.
