Summary

Ingredients

• 200 g liver (s), (oose liver)
• 140 ml cream
• 140 ml milk
• 4 egg yolks
• 20 ml Madeira
• Pepper, whiter
• salt
• Nutmeg, freshly grated
• Sugar, brown

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Instructions

1. Cut the cleaned liver into small cubes. Heat the cream with the milk and simmer the liver in it for about 5 minutes, until it starts to dissolve a little. Puree everything and pass through a sieve.
2. Beat the egg yolks with pepper, salt, nutmeg and the Madeira. Carefully add the liver cream milk to the egg yolks and mix.
3. Pour the cream into small, heat-resistant molds, cover with foil and cook at 90 ° C in the steamer for about 40 minutes.
4. Let the cream cool down. Chill for approx. 2 hours.
5. To serve, spread a teaspoon of brown sugar on the surface of the cold cream and caramelize with a burner.
6. Serve the caramelized cream with the brioche and quince sauce.