Brûléed chicken liver parfait
Heston Blumenthal At Home, p. 80–94
Ingredients
- 100g peeled and finely sliced shallot (approx. 2 banana shallots)
- 1 clove of garlic, peeled and sliced
- 15g sprigs of thyme, tied together with string
- 150g dry madeira
- 150g ruby port
- 150g white port
- 75g brandy
- 400g chicken livers (stringy veins removed)
- 20g salt
- 4 large eggs
- 400g unsalted butter, cubed and at room temperature
- 125g whipping cream
- Demerara sugar, for the top
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