{"id":202980,"title":"Authentic Pork Liver Mousse","modified":"2026-11-04T14:50:37+01:00","plain":"A smooth pork liver mousse made with leaf fat and milk infused with aromatics, baked in a terrine\n\n\n\nAs an appetizer or on a charcuterie board, a silky-smooth pork liver mousse spreads in a single stroke and disappears just as quickly. This homemade pork liver p\u00e2t\u00e9 is flavored with a spice blend and infused milk, which give it a creamy texture and a deep flavor. The liver brings boldness, and the fat mellows it. Simple to make, it has all the makings of a festive appetizer.\n\n\n\nWhat Is Pork Liver Mousse?\n\n\n\nIt’s a very smooth, almost creamy liver p\u00e2t\u00e9: the liver and pork fat are blended into an emulsion, then bound with the infused milk. The mousse stands out for its fine texture and rich flavor, achieved with simple ingredients.\n\n\n\nA Legacy of Festive Terrines\n\n\n\nPork liver mousse comes from traditional French cooking, where terrines and p\u00e2t\u00e9s hold a prominent place at festive meals. This kind of dish makes the most of offal and animal fats, and it has been refined over the centuries.\n\n\n\nIn the same vein, you can try the chicken liver p\u00e2t\u00e9\n\n\n\nThe Main Ingredients in Pork Liver Mousse\n\n\n\nLeaf fat (the pork fat listed in the recipe) is the fat that surrounds a pig’s internal organs. Soft and melting, it adds plenty of richness: in this mousse, it binds the ingredients, adds flavor, and ensures a smooth, even consistency. Its mildness tempers the strong taste of the liver.\n\n\n\nThe infused milk provides the aromatic flavor. You heat it with thyme, bay leaf, garlic, and a clove, then strain it: this fragrant liquid permeates the mousse, softens the liver, and gives it herbal, spicy notes.\n\n\n\n\n\n\tAuthentic Pork Liver Mousse\n\t\t\n\t\t\t\n\t\n\t\tTerrine\t\n\t\n\t\t333 g pork liver667 g pork back fat250 g infused milk50 g onions1 thyme sprig0.5 bay leaf2 garlic cloves1 clove19 g salt2 g pepper2 g coriander2 g sugar2 eggs1 dash of Madeira (or port)\t\n\t\n\t\tMaking the Infused MilkSweat the onions in the fatAdd the milk to the onionsAdd the thyme sprig, the half bay leaf, the garlic cloves and the cloveInfuse at 90\u00b0C for 20 minutesStrain and set asideMaking the P\u00e2t\u00e9Grind the liver through a 3 mm plateIn a food processor, blend the ground liver with the eggs and spices until you have a fine emulsion (air bubbles should appear)Set the mixture asidePoach the back fat in broth at 80\u00b0C for 5 minutesGrind the poached fat through a 3 mm plateBlend the ground fat into a fine emulsionAdd the liver mixture to the fat emulsionMix in the infused milkAdd a small dash of Madeira or portBakingPour the mixture into a terrineCover with aluminum foilBake in a steam oven at 110\u00b0C until the internal temperature reaches 67\u00b0CFinishingLet the p\u00e2t\u00e9 rest overnightUnmold the p\u00e2t\u00e9Pour a layer of aspic into the bottom of the terrineReturn the p\u00e2t\u00e9 to the terrineAdd more aspic to cover the p\u00e2t\u00e9\t\n\t\n\t\t\t\n\t\n\t\tP\u00e2t\u00e9, TerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/202980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=202980"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/202980\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202155"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=202980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=202980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=202980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}