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Recipe by Gordon Ramsay

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1. Soak the livers overnight in milk to remove any bitterness. Drain well in a colander. To make the reduction, heat the oil in a sauté pan and fry shallots, herbs and peppercorns for 3-5 mins until the shallots are starting to soften. Add the Cognac and carefully flambé by tipping the pan towards the flame, or use a match.
2. Once the flames have subsided, boil the Cognac for a few secs until it reduces down to a couple of tbsp. Add the port and Madeira together and boil again for about 10 mins, or until reduced by two thirds. Leave to cool slightly so it's not piping hot.
3. Add the livers, eggs, egg yolks and butter into the reduction and stir gently. Once the butter has almost melted, add the salt and some freshly ground black pepper. Transfer to a blender and blitz for 2 mins or until smooth, scraping the sides down. Strain into a jug; rub the mix against the sieve with the back of a ladle. Discard any sinewy bits left behind.
4. Check seasoning, then pour into eight 100ml ovenproof ramekins. Heat the oven to 110C/fan 90C/gas ¼. Line a heatproof pan with four layers of kitchen towel and sit the ramekins on top. Pour very hot, but not boiling, water into the pan
5. Test if the parfaits are ready by tilting one of them to the side - the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Don't forget that it will keep on cooking as it cools.) Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set.
6. Seal the parfaits with butter. Melt the butter in a pan but do not let boil. Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days.
7. Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 mins. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few mins until the sugar melts and starts to caramelise, stirring all the time.
8. Tip in the vinegar and apples, then cook for 5 mins until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks.

Nutrition per serving (parfait and 1 tbsp chutney)

573 kcalories, protein 12g, carbohydrate 23g, fat 42 g, saturated fat 21g, fibre 1g, salt 1.6 g

Latest comments and suggestions

• kathryn anna

  03 December 2007

  kathryn anna rated this recipe

  

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• Sarahd

  15 February 2008

  Sarahd commented on this recipe

  How long should you cook these for?The recipe doesn't say!!!

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• Maz_in_Spain

  08 May 2008

  Maz_in_Spain commented on this recipe

  The cooking time for the Parfait recipe is 20 - 25 mins as stated in "Good Food" magazine, October 2006. Yes, we do get the mag out here !

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• Frances

  13 December 2008

  Frances rated and commented on this recipe

  

  I made the recipe last year as part of a christmas dinner with friends. It was relatively easy to make and although it did not look appealing before putting it into the oven, the taste and consistency when it was ready were absolutely lovely. And the chutney was really really wonderful! Since then I made the chutney a few times but used a variety of recipes to combine it with (terrines, patés) This year the liver parfait is on the menu for a party on 20th of December.

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• susiemorgan

  26 December 2008

  susiemorgan commented on this recipe

  I made this to give as Christmas presents this year. Everyone is bowled over, including me. It's a bit of a faff to make, but the result speaks for itself.

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• susiemorgan

  26 December 2008

  susiemorgan rated this recipe

  

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• shelley

  23 January 2009

  shelley commented on this recipe

  does any one know if this recipe can be frozen?

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• annie

  22 September 2009

  annie commented on this recipe

  I cant find anywhere how it long it takes to cook, I must be missing it somewhere can anyone tell me . HELP

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http://www.bbcgoodfood.com/recipes/2191/

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Ingredients

• 300g fresh chicken livers
• 200ml milk
• 3 eggs plus 2 egg yolks
• 75g butter , cut into large cubes
• 2 tsp sea salt

FOR THE REDUCTION

• 3 tbsp olive oil
• 2 shallots , thinly sliced
• 1 bay leaf , torn
• 3 sprigs thyme
• 1 sprig rosemary , roughly chopped
• 1 tbsp white peppercorns , coarsely crushed
• 5 tbsp cognac
• 150ml ruby port
• 150ml Madeira

TO SEAL THE PARFAITS

• 200g unsalted butter
• pinch grated nutmeg
• 1 sprig rosemary , leaves chopped
• 3 large sprigs thyme , leaves only

FOR THE CHUTNEY

• 3 tbsp olive oil
• 2 shallots , finely chopped
• thumb-size piece fresh ginger , peeled and finely chopped
• large pinch saffron strands
• 100g caster sugar
• 5 tbsp white balsamic vinegar or cider vinegar
• 2 eating apples , peeled, cored and chopped

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Difficulty and servings

Makes 8 x 100ml ramekins

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Plus overnight soaking and chilling

Ingredients

• 300g fresh chicken livers
• 200ml milk
• 3 eggs plus 2 egg yolks
• 75g butter , cut into large cubes
• 2 tsp sea salt

FOR THE REDUCTION

• 3 tbsp olive oil
• 2 shallots , thinly sliced
• 1 bay leaf , torn
• 3 sprigs thyme
• 1 sprig rosemary , roughly chopped
• 1 tbsp white peppercorns , coarsely crushed
• 5 tbsp cognac
• 150ml ruby port
• 150ml Madeira

TO SEAL THE PARFAITS

• 200g unsalted butter
• pinch grated nutmeg
• 1 sprig rosemary , leaves chopped
• 3 large sprigs thyme , leaves only

FOR THE CHUTNEY

• 3 tbsp olive oil
• 2 shallots , finely chopped
• thumb-size piece fresh ginger , peeled and finely chopped
• large pinch saffron strands
• 100g caster sugar
• 5 tbsp white balsamic vinegar or cider vinegar
• 2 eating apples , peeled, cored and chopped

Nutrition per serving (parfait and 1 tbsp chutney)

573 kcalories, protein 12g, carbohydrate 23g, fat 42 g, saturated fat 21g, fibre 1g, salt 1.6 g

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