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To serve

  • thinly sliced brioche
    rolls
  • few salad leaves

Nutrition: per serving

  • kcal325
  • fat23g
  • saturates13g
  • carbs10g
  • sugars10g
  • fibre0g
  • protein19g
  • salt0.41g
    low

Method

  • step 1

    Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.

  • step 2

    Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.

  • step 3

    Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.

  • step 4

    To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

RECIPE TIPS
SARA SAYS...

'If you don’t have ramekins, set the mixture in a loaf tin, but line it with cling film first so it’s easy to turn out.'

Recipe from Good Food magazine, December 2009

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.5 out of 5.9 ratings

zorehs

A star rating of 5 out of 5.

Delicious! I made this substituting Marsala for the dessert wine and thyme instead of sage. I didn't have any cream so I used half-fat creme fraiche instead. It turned out perfect. Great for a dinner party as a starter. I agree with the other reviewers, you need to put more dessert wine/Marsala.

I…

koadklae

Qi used port instead of dessert wine and zapped everythig - delicious

rsmourgue

Made this recently and added more dessert wine, it was perfect, really really enjoyed it, thank you.

rsmourgue

A star rating of 5 out of 5.

Made this recently and added more dessert wine, it was perfect, really really enjoyed it, thank you.

pjthompson99

Made this for a formal dinner party and as starter for a Christmas lunch - went down a treat both times! Easy to make and the fruit adds a new dimension to the tasty chicken liver parfait.

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