Chicken Liver mousse with red wine and cherry sauce

Wild About Fruit makes cherry juice when in season. Available at select supermarkets.

350 g		chicken livers, cleaned
2 Tbs		milk
1/3 cup		pouring cream
2		eggs
5		egg yolks
1 Tbs		cognac
		butter for greasing
1/3 cup		clarified butter, melted and cooled
		fresh cherries
		sourdough bread
Red Wine and Cherry Sauce
500 ml		shiraz
2 cups		cherry juice
1/2 tsp		cornflour
1 tsp		balsamic vinegar

1	Process chicken livers in a food processor until smooth, then push through a fine sieve. Return chicken liver puree to a clean food processor bowl, add remaining ingredients except clarified butter, season to taste with sea salt and freshly ground black pepper and process until well combined and smooth.
2	Pour mixture into a well greased 1 litre terrine, smooth top and place in a deep roasting pan, then pour in enough boiling water to come halfway up side of terrine.
3	Bake at 120°C for 1 hr or until set.
4	Remove terrine from water bath, cool completely, then pour clarified butter over and refrigerate until set.
5	Meanwhile for red wine and cherry sauce, combine wine and cherry juice in a saucepan and simmer over medium heat to 30 mins or until reduced by 3/4 to give 1 cup.
6	Combine cornflour with 1 T wine mixture, then add to remaining wine in pan with balsamic vinegar and stir over low heat until well combined and slightly thickened. Cool.
7	Gently warm base of terrine in hot water before inverting mousse onto a chopping board, then serve, sliced, with a little red wine and cherry sauce poured around, and fresh cherries and sourdough bread to the side.

Servings: 10