This recipe provides a rich and creamy beef liver mousse without using any plant-based or vegan substitutes. Instead, it relies on traditional dairy products that are naturally low in lactose or have the lactose removed, ensuring a delicious mousse suitable for those with lactose intolerance.

Ingredients:

• 1 lb beef liver
• Trimmed and cut into small pieces
• 1 small onion
• Finely chopped
• 2 cloves garlic
• Minced
• 1/2 cup clarified butter (ghee)
• Divided into two parts
• 1/2 cup lactose-free heavy cream
• Available in most grocery stores
• 2 tbsp brandy or cognac (optional)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg (optional)
• Salt to taste
• Optional garnish:
• Fresh herbs like parsley or thyme
• A sprinkle of sea salt
• Toasted bread, crackers, or crostini for serving

Instructions:

1. Prepare the Liver:

• Trim the beef liver, removing any tough membranes or connective tissue, and cut it into small pieces.
• Soak the liver in lactose-free milk for about 30 minutes (optional, but this helps reduce the strong liver taste). After soaking, drain and pat the liver dry with paper towels.

1. Sauté the Liver:

• In a large skillet, melt half of the clarified butter (ghee) over medium heat.
• Add the chopped onion and sauté until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Increase the heat to medium-high, then add the liver pieces to the pan.
• Cook for 4-6 minutes, stirring occasionally, until browned on the outside but still slightly pink inside. Do not overcook the liver, as it can become tough.

1. Deglaze the Pan:

• If using, pour in the brandy or cognac and let it cook for about 1-2 minutes, allowing the alcohol to evaporate.
• Scrape the bottom of the pan with a wooden spoon to loosen any browned bits, incorporating those flavors into the mixture.

1. Blend the Mixture:

• Transfer the cooked liver mixture to a food processor.
• Add the remaining clarified butter (ghee), lactose-free heavy cream, thyme, black pepper, nutmeg, and salt to taste.
• Blend until smooth and creamy. You may need to scrape down the sides of the processor a few times to ensure everything is fully combined.

1. Adjust Texture:

• If the mousse seems too thick, add a little more lactose-free heavy cream to reach your desired consistency.

1. Chill the Mousse:

• Transfer the smooth mousse to a serving dish or individual ramekins.
• Cover and refrigerate for at least 1-2 hours to allow the flavors to meld and the mousse to firm up.

1. Serve:

• Serve the lactose-free beef liver mousse chilled or at room temperature.
• Spread it on toasted bread, crackers, or crostini.
• Garnish with fresh herbs like parsley or thyme, or a sprinkle of sea salt for added flavor.

Tips:

• Clarified Butter (Ghee): Ghee is lactose-free as the milk solids have been removed. It provides a rich flavor and smooth texture to the mousse.
• Lactose-Free Heavy Cream: Ensure you use genuine lactose-free heavy cream, which is available in most supermarkets. This maintains the creamy texture without introducing lactose.
• Storage: Keep the mousse refrigerated in an airtight container for up to 3 days.
• Freezing: While not ideal for texture, you can freeze the mousse for up to a month. Thaw in the refrigerator before serving.
• Enhance Flavor: Consider adding a splash of balsamic vinegar or a pinch of smoked paprika for an extra depth of flavor.

Additional Suggestions:

• Presentation: For an elegant presentation, pipe the mousse into decorative molds or use a piping bag with a decorative tip.
• Serving Ideas: Pair the mousse with complementary flavors such as caramelized onions, pickled vegetables, or a drizzle of truffle oil to enhance the tasting experience.

Enjoy your smooth and luscious lactose-free beef liver mousse, crafted with traditional ingredients for a rich and satisfying appetizer!