Rabbit liver mousse

Serve: 8

Time: 2h



  • 350 gr. Rabbit liver (chicken is fine).
  • 250 gr. Butter.
  • 100 gr. Fresh cream.
  • 30 gr. Dried apricots.
  • 25 gr. Walnut.
  • 15 gr. Pistachios.
  • 1 Onion.
  • 1 Red grapefruit
  • 1 Yellow grapefruit.
  • Salt and pepper.


  • Slice the onion and fry it gently for 3-4 minutes, on a very low fire with 30 gr. of butter.
  • Add the liver and cook it for 10 minutes.
  • Salt, pepper them add the fresh cream and cook for 10 minutes.
  • Meanwhile cut and chop the apricots, the walnuts, the pistachios, peel the grapefuits.
  • Butter a plum cake mold, cover the insides with some baking paper, sprinkle on the bottom the mixture of nuts and apricots.
  • Blend the liver in a food processor adding the rest of the butter (which has to be very soft), until creamy and smooth.
  • Pour the liver cream into the mold, cover and refrigerate for at least 30 minutes.
  • Garnisch with some nuts, pistachios, apricoats and the peeled grapefruits.