Liver terrine and persimmon

Description

Enjoy delicious, delicate and a little unusual terrine of chicken liver. All of the liver lovers will definitely appreciate its delicate slightly sweet taste.

Ingredients

Chicken liver

500 g
Persimmon

2 piece
Butter

50 g
Gelatin

12 g
Vinegar

1 Tbsp
Salt

1 tsp
Black pepper

0.333 tsp
Cognac

50 ml

Cooking

Melt the butter in a pan, put the washed and drained liver. Fry until Golden brown. For a couple of minutes until cooked pour in the brandy and a little put out. Ready liver and season with salt and pepper and drizzle with vinegar. Allow to cool completely.

Persimmon punch in a blender until smooth puree.

Soak gelatine in a little water, heat until dissolved and add a little mashed persimmons. Mix well. Add rest of puree and mix well.

Form to terrine cover with cling film, put half of the liver, pour half of the mashed persimmon. Then the rest of the liver and again a layer of mashed potatoes. Cover with cling film. To remove the chill before serving, at least 4 hours.