Pork liver mousse is a refined charcuterie specialty that showcases the full richness and depth of pork liver.
This homemade pork liver pâté is gently seasoned with warm spices and enriched with infused milk, yielding a velvety texture and layered flavor. Serve it as an elegant appetizer or add it to a charcuterie board—this classic preparation is as unfussy as it is refined.
Origins of Pork Liver Mousse
Pork liver mousse hails from traditional French cuisine, where terrines and pâtés are staples of celebratory meals. Over the centuries, this resourceful way of showcasing offal and rendered fat has become a hallmark of French gastronomy.
Liver mousse is revered for its silky texture and deep, comforting flavor—a testament to the timeless art of turning humble ingredients into extraordinary dishes.
Gras de Barrière: What Is It?
Gras de barrière is the delicate pork fat that lines the internal organs. Its melting quality adds luxurious creaminess to countless preparations.
In pork liver mousse, gras de barrière binds the mixture, enriches the taste, and ensures a smooth, even texture. Its gentle sweetness mellows the liver’s bold notes, striking a perfect balance of richness and subtlety.
The Importance of Infused Milk
Infused milk is another cornerstone of this recipe, contributing depth and aromatic complexity. Gently warm milk with thyme, bay leaf, garlic, and clove to create a fragrant liquid that permeates the mousse, tenderizing the liver and rounding out its flavor.
This technique weaves in delicate herbal and spicy undertones that elevate the finished dish.
Traditional Pork Liver Mousse
Equipment
- 1 Terrine
Ingredients
- 333 g pork liver
- 667 g back fat
- 250 g infused milk
- 50 g onions
- 1 sprig of fresh thyme
- 0.5 bay leaf
- 2 garlic cloves
- 1 whole clove
- 19 g salt
- 2 g freshly ground black pepper
- 2 g ground coriander
- 2 g sugar
- 2 eggs
- 1 splash of Madeira wine or Port wine
Procédé
Prepare the Aromatic Milk
- Sweat the onions in the fat
- Pour the milk over the onions
- Add the thyme sprig, half a bay leaf, the garlic cloves, and the clove
- Infuse at 90 °C for 20 minutes
- Strain and set aside
Prepare the Pâté
- Pass the liver through a #3 grinder plate
- In a food processor, purée the ground liver with the eggs and spices until a smooth, airy emulsion forms (tiny air bubbles should appear)
- Set the liver mixture aside
- Poach the back fat in simmering broth at 80 °C for 5 minutes
- Grind the poached fat through the same #3 plate
- Process the ground fat until perfectly smooth
- Fold the liver mixture into the fat emulsion
- Gradually work in the infused milk
- Season with a small splash of Madeira or Port
Cooking
- Pour the mixture into the terrine
- Cover the terrine with aluminum foil
- Bake in a humid oven at 110 °C until the center reaches 67 °C
Finishing
- Let the pâté rest overnight
- Unmold the pâté
- Pour a thin layer of aspic into the terrine
- Place the pâté back into the terrine
- Top with enough aspic to completely cover the pâté
