Cut away the fat from the turkey liver and then cut it into small cubes. Mix the brandy, 50 ml sherry and 50 ml apple juice, mix in the liver cubes and marinate in the refrigerator for 2 hours. Be sure to cover.
Finely dice the shallots, peel the apple and also dice. Strip the thyme leaves from the branches. Set one half aside, finely chop the other.
Put the liver in a colander and drain well. Catch the marinade.
Heat 25 grams of butter in a large, shallow saucepan, briefly fry the cubes of liver in it over low heat until it has turned color everywhere. Then take it out of the pot and heat up 25 grams of butter again and sauté the shallots, the apple cubes and the chopped thyme in it. Deglaze with 50 ml apple juice and the collected marinade. Let everything simmer briefly until soft. Add the liver cubes again and briefly bring the mixture to the boil. Stir well. Let cool a little and put in a blender.
Melt the remaining 100 grams of butter and let it run into the mixer during the pureeing process. Then season the mixture with fleur de sel and pepper and let the mixture cool down. Stir in the 4 tablespoon very cold cream.
Use a spoon to carefully layer the liver parfait in small jars (160 ml). Fill the glass up to 2/3 full and make sure that there are no air holes and that the edge of the glass remains clean. Close the jars with the lids and let them set in the refrigerator for half an hour.
Soak the gelatine in cold water. Mix the remaining 100 ml apple juice with the remaining 50 ml sherry and bring to the boil. Add the thyme leaves and carefully season with fleur de sel. Dissolve the squeezed gelatine in it and let the liquid cool in the refrigerator for about 30 minutes. Then pour onto the liver parfait and let everything set in the refrigerator for about 2 hours.
Then decorate the glasses with apple slices (also as skewers), red berries or sprigs of thyme.
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