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“A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the livers of any green bits (these will be bitter) or sinews.
  2. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice.
  3. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.
  4. Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream.
  5. Push the mixture through a sieve - this is boring, but worth it for a really smooth texture. Season well.
  6. Divide the mixture between 6 small china or glass ramekins and smooth the surface.
  7. Melt the final 2oz butter in a pan and let the milk solids settle to the bottom.
  8. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.
  9. To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.

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