1 shallot, finely chopped
2 garlic cloves, finely chopped
2‒3 sprigs of thyme
1 cup port
350g chicken livers
½ tsp salt
black pepper to taste
For the jelly
2 cups boysenberries
½ cup port
1 tbsp sugar
1½ tsp gelatine (I used Davis)
Place a tablespoon of butter in a pan and gently sauté the shallot, garlic and thyme for 5‒10 minutes or until the shallots are soft. Add the port and simmer for a further 10 minutes (approx.) or until the liquid has reduced to ¼ cup. Pour into a dish and set aside, then quickly wipe out the pan.
Pat the chicken livers dry with a paper towel and remove any bits of sinew or grizzle.
Melt another knob of butter in the pan, add livers and sear quickly, turning once.
Place the livers, reduced port and shallot mix, remaining chopped butter, egg, salt and freshly ground black pepper in a food processor and puree until smooth. Pass the mixture through a sieve to remove all lumps and bits of onion etc.
Lightly grease a 1 litre-capacity terrine or loaf tin and pour in parfait mixture. Place in a roasting pan and pour enough boiling water in to come halfway up the side of the terrine. Bake for 30 minutes or until just set: it should still be slightly wobbly in the centre. Remove terrine from roasting pan, cool to room temperature then refrigerate until firm.
To make the jelly
Place the berries, port and sugar in a pot and bring to simmer. Cook for 10 minutes or until the fruit is soft. Strain through a sieve to collect 200mls of liquid.
Take ¼ cup of the berry liquid and sprinkle over the gelatine. Stir and allow to sit for 5 minutes before adding in the rest of the berry liquid and stirring until completely dissolved.
Pour over the parfait and allow to set in the fridge.