by Aled Williams
- 300g of trimmed chicken of duck livers
- 250g butter
- 1 large egg
- 100g thinly sliced shallot
- 1 sprig of thyme
- 1 clove of garlic thinly sliced
- 100ml Port
- 285g mulled wine
- 2 gelatine leaves
Put the shallot, garlic, thyme and port in a sauce pan and reduce till thick and syrupy. Leave to cool.
Place the butter in a sauce pan and melt. Leave to cool to room temperature.
Add the livers, butter, eggs and shallot reduction into a food blender and liquidise.
Pour the mixture through a fine sieve and season with salt and pepper.
Pour into oven proof ramekins and place in tray. Fill the tray half way with boiling water to make a Bain Marie.
Bake on 160oc for 25mins or until the parfait has a slight wobble then put in the fridge in a tray of ice water to speed up the cooling process.
Put the gelatine in cold water to soften.
Put the mulled wine in a pan and bring to the simmer. Add the gelatine and whisk.
Leave to cool and pour over the parfaits to set. This will keep them fresher as it stops the air getting to them.
Serve with toasted sourdough or bread of your choice and nice chutney.