Description
The illusion and no fraud! How easy it is to confuse a sophisticated appetizer in the original design and unusual flow with a delicate box of chocolates. Would you like to be deceived and not believe my eyes? Then these recipes are for you. The perfect addition to a glass of red wine. One recipe, two singers, two different shapes, two different content and an excellent result, one for two.
Ingredients
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Chicken liver
280 g
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Semi-sweet red wine
340 ml
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Alcohol
20 ml
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Butter
85 g
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Gelatin
7 g
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Anis
1 piece
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Salt
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Black pepper
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Brown sugar
3 tsp
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Pistachios
Cooking
Pour the wine into a saucepan, add the star anise and brown sugar on medium heat to evaporate by half, remove from heat. Add the gelatin and stir until it dissolves. Pour into a small rectangular shape and leave until fully cured (approximately 1-2 hours, depending on the quality of gelatin).
Chicken liver pour the wine and whiskey, salt and pepper. Leave to marinate for 2 hours.
Remove from the marinade, put in refractory form and bake in a preheated oven until done (15-20 minutes, 200°). Grind in a blender (food processor) until a paste. Allow to cool to room temperature.
Beat softened butter.
To connect with butter and liver pate, beat or mix thoroughly.
Ready jelly cut into cubes (it took me only half servings of jelly, so you can reduce the products for jelly twice). Half-fill the tins with candy pate. Put the jelly on the pate.
Fill the moulds with the paste until the end. With the help of a tea spoon, occasionally dipping it in a glass of warm water, to form a "hemisphere". Cool.
10 minutes before serving to pyrovate "candy" in the crushed pistachios.
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