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**For the Chicken Liver 'Parfait':**
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1. Heat 1 tbsp olive oil and 1/4 cup of the unsalted butter in a medium skillet over medium heat. Add minced shallot and garlic; sauté until softened, about 2-3 minutes. Be careful not to brown the garlic.
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2. Increase heat to medium-high. Add trimmed chicken livers to the skillet and sear for 2-3 minutes per side, until browned on the outside but still slightly pink inside. Do not overcook.
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3. If using, carefully add the brandy/cognac to the pan (remove from heat briefly if using gas stove), and deglaze, scraping up any browned bits. Let it reduce for about 1 minute.
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4. Transfer the chicken liver mixture to a food processor. Add the remaining 1/4 cup softened butter, heavy cream, salt, pepper, and nutmeg. Process until completely smooth and creamy, scraping down the sides as needed. For extra silkiness, you can pass the mixture through a fine-mesh sieve.
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5. Pour the parfait into a small dish or container, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or until firm.
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**To Form the Lollipops:**
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6. Once the parfait is firm, scoop small portions (about 1 tbsp each) and roll them into uniform balls. Alternatively, if you have small silicone molds (e.g., mini sphere molds), press the parfait into them. Insert a lollipop stick into each parfait ball/shape.
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7. Arrange the lollipops on a baking sheet lined with parchment paper and place them in the freezer for at least 1 hour, or until completely frozen solid. This is crucial for dipping.
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**For the Yuzu Jelly Coating:**
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8. In a small bowl, sprinkle the gelatin powder over 1/4 cup cold water. Let it bloom for 5-10 minutes, until thickened.
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9. In a small saucepan, combine the yuzu juice and granulated sugar. Heat over medium-low heat, stirring until the sugar is fully dissolved. Do not boil.
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10. Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved and the mixture is clear. Let the yuzu jelly cool down to room temperature (around 70°F/21°C) but ensure it remains liquid. If it starts to set, gently warm it again over low heat until it's liquid, then cool slightly.
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**To Assemble the Lollipops:**
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11. Take the frozen parfait lollipops out of the freezer. Dip each lollipop into the cooled yuzu jelly, swirling to coat completely. The cold parfait will cause the jelly to set almost instantly. For a thicker coating, allow the first layer to set for 1-2 minutes, then dip a second time.
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12. Place the coated lollipops back on the parchment-lined baking sheet and refrigerate for at least 30 minutes to allow the jelly to fully set and the parfait to thaw slightly to an ideal creamy texture.
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13. Serve chilled. These are best enjoyed within 24 hours.
