Toasted brioche with calf liver mousse, cherry gel and Amarena cherries


  • Atsina Cress
  • dried Amarena cherries
  • parsley oil
  • toasted brioche bread

For the liver mousse:

  • 300 g calf liver
  • 200 g veal brain
  • 250 ml veal bouillon
  • 50 g shallots
  • 1 clove garlic
  • 5 g paprika powder
  • 5 g curry powder
  • 250 g crème fraîche
  • 20 g gelatin sheets
  • 50 g tomato puree
  • 0.5 dl cognac
  • 1 dl port

For the cherry jelly:

  • 5 dl cherry beer
  • 3-4 gr kappa
0 - 30 minutes
calf liver, veal brain, veal bouillon
Culinaire Saisonnier


Heat olive oil in a pan and add the shallots, garlic, tomato ­puree, paprika and curry. Clean the liver and the brain and add to the pan. Deglaze with port and cognac and cook the mixture thoroughly. Blend the mixture until smooth, press it through a sieve and season to taste with coloured salt and pepper.


Dissolve the soaked gelatin in veal stock and mix into the blended mixture. Allow the mixture to cool on ice water. Whip the crème fraîche until airy and mix with the veal mixture. Put into spherical shapes.


Season the mixture again to taste and store in the refrigerator. Bring the cherry beer to the boil, add the kappa and set aside. Dip the spheres into the cherry beer and then chill.


Serve with the toasted brioche and dried Amarena cherries.

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