Chicken Liver Parfait

500 gram Chicken livers, washed and membranes removed, patted dry

1 ea shallots minced

1 Clove garlic, minced

50g + 150g-gram butter, unsalted

10-gram thyme

1/4 tsp nutmeg

1/4 tsp allspice

50 ml  Brandy

1/2 tsp Salt

1/2 tsp black pepper fine ground

Cut the dried livers into even sizes. Melt 50g butter and add the minced shallot, on medium heat until translucent. Add the garlic, thyme and spices, sautee for a quick minute and carefully add the livers to the pan and sautee for about 2-3 minutes, liver should be cooked but still pink inside. Add brandy and cook until almost fully evaporated. Melt the rest of the butter and add half to the blander. Puree in a high-speed blender until smooth, adding the rest of the butter. IF the parfait breaks, no worries. take it out of the blander and into a mixing bowl, placed in the refrigerator. With a spatula, stir the bowl every 5 minutes until the parfait comes together. Store in an airtight container, or mason jar. Will last in refrigeration for at least 1 week.