Description
I want to offer the option of filing a chicken liver pate. The amount of paste 4 tomatoes with a diameter of 5 cm.
Ingredients
-
Carrots
150 g
-
Olive oil
1 Tbsp
-
Soy sauce
2 Tbsp
-
Cream
50 ml
-
Water
18 ml
-
Gelatin
3 g
-
Chicken liver
300 g
-
Butter
50 g
-
Onion
80 g
-
Cognac
20 g
-
Cream
150 ml
-
Gelatin
6 g
-
Soy sauce
2 Tbsp
-
Tomato juice
250 g
-
Gelatin
35 g
-
Glucose syrup
40 g
-
Lemon juice
1 tsp
-
Salt
Cooking
Carrots clean, RUB on a grater. In skillet, heat oil. add the carrots, simmer on low heat until soft. Then add soy sauce, stir, remove from heat.
Soak gelatine in water, then heat until dissolved. Grind the carrots along with cream. Gelatin to enter in the carrot mixture.
Using a pastry bag to fill out a small form spheres of carrot mass. Remove in the freezer until fully frozen.
In butter fry the onion, add the liver. Fry.
Add soy sauce, brandy and extinguished.
Add 100 ml of cream, then a minute. Gelatin to dissolve in cream (50ml).
The liver fails to hit the blender. Add the gelatine. Hepatic mass is divided into 2 parts. To pass the first part in the form of the hemisphere and fill a little before the end. Put the carrot balls, slightly press and put in the freezer until complete freezing. The remaining carrot balls can be fed to the main dish.
Then fill in the other hemisphere the second part of the mass.
Put the frozen hemisphere, put in the freezer until complete freezing.
For the glaze, mix the tomato puree with the glucose syrup and bring to a boil. remove from the heat. Gelatin to dissolve, add to puree, cool to room temperature.
To get the balls frozen.
Place on the grill. Drizzle top with glaze. Put into the refrigerator for 3 hours to pate thawed.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.