Liver Foam

Preparation:

Preparation: Cut the livers into two or three parts and remove the sinews. Keep them for a couple of hours in a bowl under a trickle of running water together with the veal liver. Place a loaf pan in the refrigerator, then prepare the jelly and let it cool until it has an oily consistency. Pour about a third of it into the mold and rotate it so that the jelly covers it completely. Put the mold back in the fridge and repeat the operation after half an hour. Heat the butter in a large saucepan, add the finely chopped onion and the diced bacon and fry gently so that the onion does not brown. Drain the liver, dry it with kitchen paper and put it in the pan with a dozen crushed juniper berries. Sauté for a few minutes, stirring frequently, then pour in the cognac which you will allow to evaporate before turning off the heat. Season with salt and pepper and leave to cool. Pour all the contents of the pan into the mixer and blend until you obtain a smooth and homogeneous mixture, then transfer it into a bowl placed in a bowl containing water and ice. Start beating with the electric whisk at medium speed, slowly add the milk cream and continue beating the mixture until it becomes swollen and frothy. Pour the foam a little at a time into the mold, pressing it well so that there are no voids. Smooth the surface and pour a finger of the leftover gelatin (if it has hardened in the meantime, heat it and let it cool again). Then put the mold in the fridge (not in the freezer) for a few hours or even overnight. When ready to serve, turn the mold upside down onto a suitable sized plate. To facilitate the operation, cover the mold with a cloth previously dipped in boiling water and well wrung out. Decorate the plate with lettuce or red radicchio leaves, and the surface of the mousse with slices of gherkins or, if desired, black truffle. Serve with lightly toasted pancarré or pan brioche triangles.