Creamy chicken liver & brandy parfait rolled in pistachios and served with pear puree, quince & toasted brioche
Preparation and method
Preparation:
- Defrost the parfait
- Finely chop the pistachios
- Cut the quince into small dice
- Cut the bread into a rectangle shape
Method:
- Puree the pear with a little of its juices until smooth
- Gently toast the brioche under a grill
- Roll the parfait in the pistachio
- Spoon the puree onto a plate
- Place the parfait onto the centre of the plate
- Garnish with the quince and micro cress - serve