Heston Blumenthals brûléed chicken liver parfait
Ingredients
- For the alcohol reduction
- 100 g peeled and finely sliced shallot
- 1 clove of garlic, peeled and sliced
- 15 g spris of thyme, tied toether with strin
- 150 g dry madeira
- 150 g ruby port
- 150 g white port
- 75 g brandy
- For the parfait
- 20 g salt
- 4 large eggs
- 400 g unsalted butter, cubed and at room temperature
- 125 g whippin cream
- Demerara sugar, for the top
Instructions
Heston Blumenthal’s brûléed chicken liver parfait serves 14 original recipe by redonline.co.uk.
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