Set a large heavy based sauté pan over a medium heat. Add the oil and when it’s hot sprinkle in the chopped shallots and garlic. Cook, stirring regularly, for 8 – 10 minutes or until they are sweet and soft, but not coloured. Spoon the shallots out of the pan, give it a quick wipe out and set it back on the stove, this time over a high heat. Add a dash more oil. Season the livers all over with salt and pepper then add them to the pan. Cook them on the first side for about a minute then turn them over and cook for a similar amount of time on the second side. Add the cider brandy and let it bubble down and reduce by half. Take the pan off the heat and carefully spoon everything into the jug of a blender. Whizz until you have a nice smooth puree.
While the machine is still running slowly add the butter, in small chunks, the heat of the livers will melt the butter and it will emulsify into the other ingredients. Add the fruit jelly (you can use Cumberland or Crab Apple if you don't have Hedgerow) and the cream and whizz for a final 30 seconds or so.
Pass the parfait mixture through a fine sieve into ramekins or kilner jars, cover allow to set in the fridge. When the parfait is set gently melt some butter over a low heat. Spoon a thin layer of the butter over the top of each jar or ramekin and return to the fridge until you are ready to serve.
Enjoy with crusty bread or toast, pickled cucumbers, a sweet chutney or hedgerow jelly.
