Chicken Liver Mousse with Riesling-Thyme Gelée

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons calvados (apple brandy)
• 1 pound chicken livers cleaned
• 1 teaspoon gelatin powder unflavored
• 2 teaspoons kosher salt plus more
• 4 cups milk divided
• 0.8 cup mirin sweet (Auslese)
• 3 tablespoons shallots finely chopped
• 2 teaspoons sugar 
• 3 sprigs thyme leaves 
• 3 servings butter unsalted melted

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• oven
• sieve
• plastic wrap
• microwave
• spatula

Directions

1. Mellow the flavor of the chickenlivers by placing them in a glass bowl with2 cups milk. Cover; chill for 2 hours.
2. Drain;discard milk. Return livers to same bowl,add the remaining 2 cups milk, cover, andchill for 2 more hours (or overnight).
3. Drain;discard milk and rinse livers. Pat dry with paper towels.
4. Set a fine-mesh strainer over a mediumbowl; set aside. Melt 2 tablespoons butter in a largeskillet over medium-low heat.
5. Add shallotsand thyme and cook, stirring occasionally,until shallots are very soft, about 10 minutes.
6. Add livers, increase heat to medium, andcook, turning once, until livers are firm butstill pink inside, about 4 minutes.
7. Removepan from heat and stir in Calvados. Return toheat; cook until Calvados is reduced by half,about 30 seconds. Discard thyme.
8. Transfer liver mixture to a food processor;add 2 teaspoons salt and pepper. Process untilsmooth. With processor running, addremaining butter by tablespoonfuls until allbutter is incorporated.
9. Transfer mousse toprepared strainer. Using a rubber spatula,press mousse through strainer. Rinse anddry strainer, then strain mousse again,discarding solids in strainer. Divide amongsmall jars. Chill until firm, 1–2 hours.
10. Place 1/4 cup water ina medium microwave-safe bowl.
11. Sprinklegelatin over water and let stand untilsoftened, about 10 minutes. Microwavegelatin mixture until gelatin dissolves andmixture becomes clear, about 30 seconds.
12. Add sugar; stir until dissolved. Stir in wine.
13. Spoon gelée over mousse in jars, forminga 1/4" layer (not all gelée may be used).Top each jar with thyme sprigs or leaves,if desired. Cover with plastic wrap andrefrigerate until gelée is set, about 1 hour.DO AHEAD: Can be made 3 days ahead.Keep chilled.
14. Preheat oven to 450°F. Arrange breadtriangles on a rimmed baking sheet.
15. Brushwith melted butter.
16. Bake until goldenbrown, about 5 minutes. DO AHEAD: Can bemade 1 day ahead. Store airtight at roomtemperature.
17. Let mousse soften slightly at roomtemperature for 30 minutes before servingwith toasts.