Description
Colorful and bright dish for the holiday table. Jelly with the addition of foie Gras and carrot.
Ingredients
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The goose liver
1 piece
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Soy sauce
1 Tbsp
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Green onions
5 piece
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Gelatin
1 tsp
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Broth
0.5 cup
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Carrots
1 piece
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Salt
Cooking
The liver can take absolutely any. Boiled goose liver cut into cubes. Add the soy sauce and stir.
Take the silicone molds. Put the green onion in the form of a lattice.
Boiled carrots grate on a coarse grater. Spread a layer of carrots. Then spread a layer of the liver.
Again a layer of carrots. I want to clarify that the layer of the liver should be two times more than the layer of carrots.
The broth should be heated to a warm state. Dissolve the gelatin in the broth. Pour gelatin molds. Put the ramekins in the fridge to solidify. When the jelly is ready, remove it from the molds, spread on a plate and served to the table.
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