A few entries ago I wrote about a visit to the amazing restaurant Locavore in Bali where I was served dried goats heart as part of a tasting menu. That dish actually had a few more twists up its sleeve. It consisted mostly of a goats liver mousse.
I love patés and liver mousse in general, but had never even heard of using goats liver. Goat can have a real barnyardy flavour which I don’t always enjoy. In this case there was still a small hint petting zoo, but it was perfectly countered by the richness of the liver mousse. It was really creamy and delicious with just enough barnyard flavour to remind you that you’re eating goat.
Fear Factor – 3 / Taste Test – 8