This smooth pâté can be set up in small jars for a more festive presentation up to 2 days ahead. A simple wine jelly topping—optional, of course— serves as both a conversation starter and a tart-sweet counterpoint to the rich mousse.
by The Bon Appétit Test Kitchen·published 2011-11-10
02Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.
03Transfer liver mixture to a food processor; add 2 teaspoons salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1-2 hours.
04Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine.
05Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.
06Preheat oven to 450°F. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
07Let mousse soften slightly at room temperature for 30 minutes before serving with toasts.