Liver parfait with a hint of chocolate
- In a heavy-based frypan, heat a little cooking oil, add the garlic, thyme and marjoram. Fry until the garlic is golden, about one minute. Remove from the pan and place into the liquidiser.
- Add a little more oil to the pan, add the seasoned livers, saute for 30 seconds then spoon into a liquidiser. Deglaze the pan with the port and chicken stock, reduce to one tablespoon.
- Remove from the heat, stir in the gelatine, cocoa and chocolate, pour over the livers. Process until smooth.
- Meanwhile beat the butter, sugar and salt together then lob small amounts into the liquidiser until all has blended in.
- Refrigerate until set.