Prep time: 15 minutes
Total time: 1 hour
for the chicken liver mousse:
1 pound|450 grams chicken livers
kosher salt and freshly ground black pepper, to taste
1/2 cup|70 grams all-purpose flour
1/2 cup|125 ml canola oil
1/2 cup|125 ml heavy cream
1-2 tablespoons Madeira
for the strawberries:
fresh lime juice
2 cups quartered strawberries
1 fennel bulb, thinly sliced
1 pint blackberries, halved
10 strawberries, thinly sliced
fennel fronds, to garnish
edible flowers, to garnish (optional)
balsamic reduction, for serving
6 funnel cakes
1. Make the chicken liver mousse: Dry the chicken livers on a paper towel-lined plate. Season generously with salt and pepper and dredge in the flour. Heat the oil in a large skillet over high heat. Add the livers and cook, flipping once, until golden 4 1/2 minutes. Transfer to a blender and cool slightly. Add in the cream, Madeira, salt, and pepper and blend until smooth. Refrigerate until cool.
2. Make the strawberry purée: Cook the strawberries in a large skillet over medium heat until soft and jam-like, about 15 minutes. Season with fresh lime juice and sugar if needed. Cool completely.
3. To serve, top each funnel cake with some strawberry jam and the sliced fennel. Dot with the chicken liver mousse and garnish with the berries, fennel fronds, and edible flowers, if using. Drizzle with balsamic reduction.