Page 159 - YC Cooking School

What to do:

Before beginning to cook this recipe, it’s important that all of your ingredients are laid out
and ready to use. While this is a very simple recipe, it is easy to overcook the livers, so good
preparation is key.

1. Pour the port into a saucepan and reduce it by a 1/3, then remove it from the heat,

transfer it into a mixing bowl and place it in the fridge to cool. It’s very important that
both the port and the cream are cold, as their temperature will be used to cool down
the livers when they are all blended together.
2. Place a large pot of salted water on the stove and bring to the boil.
3. Divide the livers into two batches and then drop the first batch of livers into the
boiling water. Make sure you have a slotted spoon handy.
4. Cook the livers for approximately 4-5 minutes or until they are firm.
5. Remove them from the water with your slotted spoon and put them straight into a jug
blender with ½ of the butter, ½ of the reduced port and ½ of the cream.
6. The mixture must then be blitzed at high speed until it is completely smooth. It should

then be put through a sieve to remove any unwanted bits.
7. Repeat this process with the second batch of livers.
8. Season your parfait to taste with salt and pepper.
9. Spoon the parfait into four individual ramekins, cover with cling film and refrigerate
overnight before serving.

© Recipe copyright of Peter Goffe-Wood

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