Lightly oil a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of plastic wrap, letting it hang over two sides.

In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.

In a small pot, bring the cranberries, sugar and lemon juice to a boil. Simmer over medium heat until the cooking juices are thick enough to coat the back of a spoon. In a small food processor or personal blender, purée the cranberry mixture until smooth. Add the gelatin and blend until completely dissolved. Strain the jelly through a fine sieve. Compost the residue. Spread the jelly out along the bottom of the loaf pan. Refrigerate for 1 hour or until the jelly has completely set.

In a large non-stick skillet over medium heat, melt 3 tbsp of the butter until foaming. Add the chicken livers, thyme and juniper berries. Cook for 2 minutes on one side or until the chicken livers are grey, without letting them brown. Flip the chicken livers over and cook for 1 more minute. Season generously with salt and pepper. Place the chicken livers in the bowl of a food processor.

In the same skillet over medium heat, brown the shallots. Deglaze with the gin and let reduce until almost dry. Place the shallots and aromatics in the food processor with the chicken livers. Purée until smooth. Use a spatula to scrape down the sides of the food processor as needed.

With the machine running, gradually add the remaining butter. Place a fine sieve over a large bowl. Strain the chicken liver mixture through the sieve. Compost the residue. Adjust the seasoning.

In another bowl, whisk the cream until semi-stiff peaks form. Fold the whipped cream into the chicken liver mixture. Spread the mousse over the chilled cranberry jelly in the loaf pan. On a work surface, firmly tap the bottom of the loaf pan to even out the mousse. Cover with plastic wrap directly on the surface of the mousse. Refrigerate for 3 hours or until the mousse has completely set.

Meanwhile, in a small pot over medium heat, soften the shallots and juniper berries in the butter. Season lightly with salt and pepper. Deglaze with the gin. Add the maple syrup and cranberries. Cook for 2 minutes. Remove from the heat. Crush the cranberries with a fork to release their juices. Return to the heat and simmer until the cranberries have broken down. Adjust the seasoning. Transfer into an airtight container and let cool. Cover and refrigerate. The chutney will keep for 5 days in the refrigerator. Gently reheat the chutney in the microwave oven before serving.

Remove the plastic wrap from the surface of the terrine. On a work surface, turn the loaf pan over to unmould the mousse in order to have the cranberry jelly on top. Remove any remaining plastic wrap. Using a knife dipped in hot water, cut away the ends of the terrine to straighten it out. Slice the terrine.

Serve the terrine slices on small plates. Top with the shallot and gin chutney. Sprinkle with fleur de sel and small thyme leaves. Serve with slices of toasted baguette.