Description
Very. tender and tasty cake. The basis of puff pastry is crisp on top and tender pate in the completion of the cranberry jelly with a sour taste. Highly recommend.
Ingredients
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Puff pastry
150 g
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The goose liver
200 g
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Onion
1 piece
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Soy sauce
2 Tbsp
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Cognac
1 Tbsp
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Nutmeg
1 pinch
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Black pepper
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Butter
50 g
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Olive oil
1 Tbsp
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Cranberry
150 g
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Sugar
1 Tbsp
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Gelatin
0.5 tsp
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Water
30 ml
Cooking
1. In the casserole heat the olive oil. Onion cut arbitrarily and fry until transparent. Then add the liver and fry for 5-7 minutes on low heat. The liver should not peredaetsya.
2. Then add soy sauce, pepper, nutmeg, cognac, cooking for another minute.
3. Add butter. Remove from heat, cool slightly and punching blender.
4. Puff pastry roll, spread on a baking sheet. prick with a fork and bake at 180C until tender. Then form, I have to garnish, cut a future base for the cake.
5. On a basis to spread the pate and put into the refrigerator.
6. Cranberries put in a bucket. add the sugar, I added 0.5 teaspoon of soy sauce. Put on a small fire and boil until soft. Then RUB through a sieve. Gelatin to dissolve in hot water, mix with cranberry sauce.
7. Jelly to cool to room temperature, remove form the cake from the refrigerator, pour the jelly and put into the refrigerator until fully cured jelly. Then remove, cut into pieces and enjoy.
Bon appetit!
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