Roll from the liver to the cranberry mousse

Description

Offer you a recipe for honey cranberry cheese mousse chicken liver pate. It is very tasty!!!

Ingredients

Cranberry

250 g
Onion

2 piece
Vegetable oil
Semi-sweet red wine

140 ml
Honey

40 g
Gelatin

24 g
Water

220 ml
Chicken liver

400 g
Butter

40 g
Cheese

100 g
Chicken egg

1 piece
Carrots

1 piece
Onion

1 piece
The Apium graveolens Dulce

2 piece
Seasoning
Black pepper
Salt
Chicken egg

8 piece

Cooking

Prepared half of this recipe. Tray size 33*23. The result was a great loaf, given that, I cut off the edge. 1. Prepare cranberry mousse. Pour gelatin cold boiled water, give time to swell.

2. Cut the onion half rings and fry until transparent in olive oil.

3. To fried onion add: frozen cranberries, wine, honey, salt, cook 20 minutes on low heat. Try and adjust the taste if very acidic sauce, add the honey or sugar. Remove from heat, allow time to cool and grind in a blender.

4. Preheat the swollen gelatin without boiling and mixing it with cranberry mousse.

5. Cover a baking sheet (33*23) with cling film. Spread vegetable decorations for the loaf.

6. To decorate the roulade I have roasted carrots, fresh celery leaves and parsley. I show 2 easy options.

7. Pour vegetable decoration cranberry mousse, carefully line and sent it to thicken, 20-30 minutes.

8. Prepare the pate. Finely chopped onion fry until transparent, add chopped carrots and chopped celery, fry in mixture of oil and butter until cooked.

9. Chicken livers soaked in milk, dip them in wheat flour, fry until cooked on both sides for 2-3 minutes. Then put into blender and grind.

10. Added to liver vegetables, boiled chicken egg (for density), 40 g of butter, and again grind in a blender to obtain a smooth and homogeneous paste.

11. Then add grated on a fine grater cheese, salt and pepper to taste. Stir until a homogeneous mass. Send pate in the fridge for 30 minutes, the mixture should be thick.

12. On a frozen cranberry mousse, spread liver paste, put the peeled eggs and gently roll in roll.

13. Remove the roulade in the fridge until fully cured, for 60 minutes. Before serving recommend putting the loaf for 10 minutes in the freezer, and then cut it into thin strips and decorate with greens. Council. To reduce the cooking time of the cake, boil the chicken liver in advance of purchase or cook chicken pate "tenderness". Bon appetit!

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