1 hour ago, gilbertlevine said:
Do you think that it could be done with the ninja creami ?
49 minutes ago, Kerry Beal said:
Quite likely - if you look on the creami thread, I think I might have shown making pate in it - that or somebody else did
I think it could be done. I made a chicken liver pate in the Creami following a PacoJet recipe. The liver went in the blender before freezing with chunks of butter. Then it took a couple of spins, first from frozen to pulverize everything. The second spin was at 60°F to emulsify it.
Edited to add that obviously meat is doing to have tougher connective tissue than liver but I still think it's worth a try. I'd definitely try it if I wanted to make a scallop or shellfish mousse and chicken might need one more spin. Here's a PacoJet recipe for a chicken mousse.