My mousse is grainy. Solution: You overcooked the livers in the butter bath. Next time, pull them at 130°F internal or when they are just pink. Also, ensure you are blending hot ; cold ingredients break emulsions.
To reach Keller's standard of smoothness, the finished mousse chicken liver mousse recipe thomas keller
One of the reasons Keller’s recipes are so successful is his insistence on prime ingredients. In a dish with so few components, there is nowhere to hide. My mousse is grainy
Place the trimmed livers in a bowl and cover with whole milk . Let them soak in the refrigerator for at least 45 minutes, though overnight is preferred. This draws out blood and "cleans" the flavor, removing the harsh metallic edge. ensure you are blending hot