Liver Parfait with Sauternes Jelly Recipe

In a saucepan, sauté the shallot, garlic, and thyme in a knob of butter until softened.

Add the chicken livers and cook until they are browned on the outside but still pink on the inside.

Deglaze the pan with Sauternes wine and simmer until the liquid has reduced by half.

Remove the thyme sprig and transfer the mixture to a blender or food processor.

Blend until smooth, then gradually add the softened butter until fully incorporated.

Add the eggs, one at a time, blending well after each addition.

Season with salt and pepper to taste.

Soak the gelatin sheets in cold water until soft, then squeeze out the excess water.

Heat a small amount of the liver mixture in a saucepan, then add the gelatin sheets and stir until dissolved.

Pour the mixture back into the blender and blend until smooth.

Pour the mixture into serving dishes or ramekins and refrigerate for at least 4 hours, or until set.

To make the Sauternes jelly, heat the Sauternes wine in a small saucepan until warmed.

Remove from heat and stir in the remaining gelatin sheet, soaked and squeezed.

Allow the jelly to cool slightly, then pour over the set liver parfait.

Return to the refrigerator and chill for another 2 hours, or until the jelly is set.

Serve the liver parfait with Sauternes jelly garnished with chives.