Step 1: Clean the chicken liver from any tendons and blood clots and put it in a hand mixer. Peel and chop the garlic clove and add to the liver in the hand mixer form together with the cognac, port wine, egg and a little salt, pepper and sugar. Grind everything finely.
Step 2: Preheat the oven to 120 °C. Let the butter melt at low temperature and stir it into the liver puree. Season the parfait mixture with a little ground new spice and strain through a fine sieve. Step 3: Spread a small baking dish evenly with the bacon slices. Pour the parfait mixture into it and smooth it out. Place the dish in a water bath and put it in the oven. Poach the parfait in it for about 25 minutes. Remove the mold and let it cool for five hours with the lid closed. Then carefully turn out the parfait from the mold. Remove the bacon and cool the parfait again with the lid closed.
Step 4: For the jelly, soak the gelatine leaves in cold water for ten minutes. Squeeze the gelatine, heat it very carefully and let it melt. Stir in the wine, sugar and port and leave to cool for a short time. Fill the previously cleaned baking dish to a height of about one centimeter with the jelly. Carefully place the parfait in it. Make sure that it is completely covered by the jelly. Leave the parfait to cool for at least four hours.
Step 5: For the leaf
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