Chicken liver soufflé

Slice onions and garlic and add to the port, together with the thyme leaves.

Bring to a boil and reduce by half.

Salt the chicken liver in 10 g salt for one hour.

Rinse the chicken liver and discard the veins.

Marinate the chicken livers in the port mix for a minimum of 1 hour.

Make a roux with 30 grams of butter and flour.

Add the Cream Plus Mascarpone and chicken stock and bring to a boil.

Mix the egg yolks together with the corn starch and mix in the egg yolks.

Place the chicken liver and port marinate in a blender, then add the cream mixture.

Pass through a fine sieve and reserve in the refrigerator.

Finely slice the onions and sweat until fully cooked in the butter together with the thyme sprigs.

Add the stock and reduce by half.

Discard the thyme.

Bloom the gelatin and mix the onion mass into a fine puree.

Add the gelatin and reserve in the refrigerator.

Whip the Cream Plus Mascarpone and mix with the onion puree.

Season to taste and reserve in the refrigerator for later use.

Slice the onion into 5mm slices and bake in between parchment paper with a weight on top for 40 minutes at 160°C.

During the cooking time of the soufflé prepare a bouquet of the herbs.