The sensor evaluation blog that I have created is a taste of chicken liver parfait served with a chicken broth and a crispy parsnip puree tuile. The chicken liver parfait was served with a clarified chicken broth that was infused with cognac and thickened with agar-agar. I added the agar-agar so that the broth has a better presentation and would be easier to eat as an appetizer, also the cognac flavor stands out better when the broth is a bit thicker. The broth was nice and salty and the cognac breakdown the fattiness of the broth, it made the Hors D'oeuvres a bit lighter in taste. 

The chicken liver parfait has a beautiful smooth texture and will give you that umami flavor sensor, especially the add in of the chicken broth, the taste would be similar of eating Japanese Ramen noodle, the same umami flavour from the broth with the meat from the liver parfait.

The parsnip crisp gave the broth and parfait the extra crunchiness. When you add a chip or cracker to a broth or  a smooth mousse, it will add texture which will give the dish that extra touch of flavour and appeal.

Here is the breakdown and steps of the preparation of the dish:

First chicken stock

Clarifying the chicken broth

Straining the broth:

Clarified broth finished:

Assembled chicken liver parfait:

When you look at the photograph you can see that the chicken parfait is piped in, then the broth is poured over the parfait and the parsnip crisp is added after with a chive sprig as a garnish.