Summary

Ingredients

• 4 cl grape juice, white
• 2 tablespoon raspberries, unsweetened, fresh or frozen
• 3 ½ sheets white gelatin
• 330 ml sparkling wine, (piccolo)
• 250 g poultry liver, fresh
• 2 egg (s)
• 250 g butter, clarified
• 1 pinch salt (pickling salt, you get at the butcher)
• Salt and pepper, whiter, freshly ground
• 2 cl port wine, red
• 2 cl cognac
• 100 g bacon, fresh (reen)
• 1 bay leaf, preferably fresh
• 1 sprig thyme
• 250 g pumpernickel
• 2 tablespoon currants
• Chervil or parsley leaves for garnish

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Instructions

1. Preparation of the raspberry champagne jelly: Heat the grape juice with the raspberries. Squeeze out the soaked gelatine according to the instructions on the packet and dissolve it in the hot raspberry mixture. Pass through a fine hair sieve into a small bowl. Slowly pour in the sparkling wine from the edge of the bowl and stir gently. Cover and place in the refrigerator and let solidify for about 5 hours (or overnight). Turn out onto a surface lined with cling film and cut into very fine cubes.
2. Preparation of the poultry liver - praline: Skin the liver and pull out the veins cleanly. Chop the liver a little and finely puree together with the eggs in an electric mixer. Then pass through a sieve and mix again with the puree. Gradually stir in the warm, clarified butter. Season with curing salt, salt and pepper, add port wine and cognac and season to taste (if you can - I can`t!).
3. Cut the bacon into very thin slices and use it to lay out a terrine dish (1/2 liter) so that the bacon slices protrude slightly. Pour in the liver mass and seal with the overlapping sides of bacon. Decorate with bay leaves and thyme and cover with aluminum foil.
4. Fill the drip pan of the oven about 2 cm high with hot water and preheat the oven to 120 degrees. Put in the terrine dish and poach for about 50 minutes. Take out and put in a cool place. Crumble the pumpernickel finely in the electric chopper. Add the currants and mix everything again. Put the breadcrumbs on a plate. Use an ice cream cutter to form six to eight balls from the poultry liver mixture, roll each one in the breading and refrigerate for at least 30 minutes.
5. Serving: Distribute the raspberry wine jelly on well-chilled plates. Place a chicken liver praline on top and garnish with chervil leaves. Toast or brioche and a glass of sparkling wine or champagne are served with it.
6. TIP: It is best to prepare the raspberry and sparkling wine jelly a day in advance so that it is really nice and firm. The poultry liver mass also keeps fresh in the refrigerator for a few days. And if there is anything left over, it makes a very tasty spread!