Chicken liver pate with dessert wine jelly
Tender chicken liver pate with dessert wine jelly with thyme
Ingredients
| chicken liver 300 g |
| milk 400 ml |
| butter 130 g |
| onion 100 g |
| garlic 3 cloves |
| brandy 20 ml |
| thyme 2 sprigs |
| salt |
| black pepper |
| GELE: |
| white dessert wine 150 ml |
| thyme 4 sprigs |
| gelatin 5 g |
Instructions
Step 1
Sauté the chopped onion and garlic in butter.
Step 2
Soak the liver in milk for 1 hour, soak it in a towel, add it to the paste and fry until cooked. Pour in the brandy and set on fire.
Step 3
Then combine the liver in a blender with butter, salt, pepper and beat until smooth.
Step 4
Transfer the pâté into molds, leaving some space for jelly, and put in the refrigerator for 2 hours.
Step 5
Prepare the jelly. Pour a small amount of wine over the gelatine and boil the rest with the thyme.
Step 6
Then remove the thyme and dissolve the gelatin in the hot wine. Let cool.
Step 7
Pour the pâté with the mixture and put in the refrigerator for 30 minutes.
Step 8
Serve chilled. Enjoy.
