Chicken liver mousse 

1. Place onion and garlic into mixing bowl, then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula. 
2. Place 30 g of the butter and sauté 3 min/120°C/speed 1. 
3. Add chicken livers, port, thyme, rosemary, salt and pepper, then simmer 6 min/80°C/reverse/speed 1.5, without the measuring cup.  
4. Add the remaining 120 g of butter and blend 20 sec/speed 10. Pass pâté mixture through a fine-mesh sieve into a bowl. 
5. Transfer pâté into individual ramekins and cover. Place in the fridge to chill for 2 - 3 hours. Clean and dry mixing bowl. 

Port Jelly

1. Once pâté has set, place gelatine leaf in a bowl, cover with water until soft and pliable (approx. 5 minutes). 
2. Place Port into mixing bowl and cook 2 min 30 sec/100°C/speed 1, placing simmering basket onto mixing bowl lid. 
3. Remove gelatine from water and squeeze gently to remove excess water. Add gelatine to mixing bowl and combine 10 sec/speed 1 or until gelatine is disosolved completely. Allow mixture to cool (approx. 30 mins).  
4. Gently pour cooled jelly over pâté and return to the fridge until jelly has set (approx. 30 minutes). Serving with Bread and cornichons.