1. Trim the livers of any green bits (these will be bitter) or sinews. 2. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice. 3. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle. 4. Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream. 5. Push the mixture through a sieve - this is boring, but worth it for a really smooth texture. Season well. 6. Divide the mixture between 6 small china or glass ramekins and smooth the surface. 7. Melt the final 2oz butter in a pan and let the milk solids settle to the bottom. 8. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set. 9. To serve, bring the parfaits up to room temperature and eat with toasted brioche buns. ---------------------------------------------------------------------------
Nutrition
Ingredients
