This week on Health Appetite, Chef Kate Lawlor creates a healthy Chicken Liver Crème Brûlée with Blue Cheese Frozen Yoghurt.


Serves: 7

Blue cheese frozen yogurt

  • 400 ml sheep’s milk yoghurt 
  • 100 ml semi-skimmed milk 
  • 1 tablespoon of natural honey 
  • 50 g sheep’s blue cheese, frozen

Chicken liver crème brûlée: 

  • 100 ml port 
  • 100 ml brandy 
  • 1 shallot, diced
  • 1 sprig of thyme 
  • 200 g chicken livers, sliced
  • 2 eggs  
  • 200 g butter, diced (room temperature) 
  • 63 ml cream 
  • 3 ziplock bags 

Pumpkin seed crisp: 

  • 50 g + 7 tablespoons chopped pumpkin seeds for garnish
  • 11 sheets of platinum-grade gelatine 
  • Water for soaking 
  • 14 thin slices sourdough toast (to serve)

Dietitian’s Tip: Replace the sourdough toast with a rye cracker for increased fibre.


Start with the Blue Cheese Frozen Yoghurt. 

  1. Combine the yoghurt, milk and honey in a bowl. Mix well, cover and cool in the fridge for 30 minutes.
  2. Place chilled mixture in an ice-cream machine – follow the machine’s instructions and churn until almost set.
  3. Turn off the machine and, using a large-holed grater, grate in the frozen blue cheese.
  4. Churn again until set, then transfer to a freezer-safe container and keep in the freezer until just before you’re ready to serve.

Next prepare the Chicken Liver Crème Brûlée. 

  1. Preheat the oven to 110°C. Heat the port, brandy, diced shallot and thyme in a small pot over a medium-heat and reduce until syrup-like.
  2. Fill a large pot two-thirds of the way up with water and bring to 50°C. Crack the eggs into one ziplock bag, put the butter into another and the sliced chicken livers into a third ziplock bag.
  3. Remove the air from the bags and seal them. Place the three zip locks bags into the pot of water. Keep water at a constant temperature of 50°C for 10 minutes (check temperature after 5 minutes and adjust if necessary). 
  4. After 10 minutes put the livers and eggs in a blender. Add the port reduction, pouring it through a sieve to remove the thyme and shallot.
  5. Begin to blend on a low setting and slowly add the melted butter and cream. Once well-blended pass the mix through a sieve. Divide the mix between 7 ramekins and place on a slip mat in a roasting tray.
  6. Carefully pour warm water into the roasting tray until halfway up the ramekins. Cover the tray in cling film and put in the pre-heated oven for 20 minutes. Using a cooking thermometer check that the crème brûlées have reached 70°C. Once cooked, remove from tray and leave to cool. 

Finally, make the Pumpkin Seed Crisp. 

  1. Preheat the oven to 200°C. Soak the gelatine in water until it softens. Squeeze the excess water from the gelatine and place in a pot with ½ tablespoon of water.
  2. On a low heat slowly melt the gelatine before adding the pumpkin seeds. Pour the mix onto a silicone mat and spread out evenly.
  3. Place the mix in the oven for 5-8 minutes until nicely browned. Remove from the oven and while still hot use a circular cutter to cut into crisps. 
  4. Chop 7 tablespoons pumpkin seeds and lightly salt them. Toast gently on a baking tray in the oven until fragrant but not brown (1-2 minutes).
  5. Remove the frozen yoghurt from the freezer.
  6. To serve, place a pumpkin seed crisp on top of each crème brûlée. Place a spoon of toasted pumpkin seeds beside it, add a scoop of frozen yoghurt on top and two sourdough toasts to the side.

Nutritional information (per serving):
Fat: 41 g
Sugar: 3 g
Fibre: 2 g