Fegado Mousse with Wine Gelatin

Prepare the mousse

In a refrigerator, sprinkle water with gelatin and let it rest for five minutes

Heat it up in a bain-marie until dissolved. Reserve

In a frying pan, heat butter and sauté garlic and rosemary for one minute or until garlic is golden

Add the chicken liver and cook for ten minutes, stirring constantly, or until it loses its rosy color and liquid evaporates

Pour brandy into a metal cup and heat it up over a candle flame to warm it up

Tilt it slightly and let the flame pass through the drink

Pour it into the frying pan and let it flambe until the fire goes out

Transfer it to a processor, season with salt, and pulse

Add dissolved gelatin and bread crumbs

Process for one minute

Transfer it to an English muffin tin, 20 x 9 cm, lined with parchment paper, and grease the paper and sides with olive oil

Let it set in the refrigerator for three hours or until firm

Prepare the gelatin

In a refrigerator, sprinkle water with gelatin and let it rest for five minutes

Heat it up in a bain-maria until dissolved

Add wine and broth

Pour it into a greased container to reach 1 cm of height

Let it set in the refrigerator for three hours or until firm

Unmold the mousse, decorate it with gelatin cubes, and serve.