Chicken Liver Terrine with Persimmon and Whiskey

An interesting appetizer of chicken liver in persimmon and gelatin jelly. Alcohol – whiskey or brandy – will add a spicy touch to this dish. We fry the chicken liver, prepare the filling of tender persimmon with gelatin, put it in layers in a mold and wait until the appetizer hardens in the refrigerator. Cooking is easy, so there is no need to wait for the holiday.

Cook: 40 mins

Servings: 4

Ingredients

• Chicken liver – 250 g
• Persimmon – 1 pc. (100 g)
• Whiskey – 50 ml
• Water (cold) – 30 ml
• Gelatin – 10 g
• Balsamic vinegar – 1 teaspoon
• Sunflower oil (for frying) – 40 ml
• Salt – 0.25 teaspoon (or to taste)
• Ground black pepper – 0.25 teaspoon (or to taste)

Directions

1. We prepare all the necessary ingredients. It is better to take ripe persimmons, it will be easier to rub them through a sieve, and the taste will be more pleasant. During the cooking process, you will need cling film.

   

2. Pour gelatin into whiskey and leave to swell.
3. In the meantime, let’s take care of the liver. We wash the liver and dry it with paper towels, cut off excess veins and films. We put the liver in a pan with heated sunflower oil.
4. Salt and pepper the liver. Fry for 5-7 minutes on each side.
5. Cool the liver, cut into smaller pieces directly in the pan. Add balsamic vinegar and stir.
6. We wash the persimmon and rub it through a sieve. Melt the swollen gelatin in a steam bath, cool. We make sure that the mass does not begin to freeze!
7. Add the gelatin and water to the persimmon puree. We mix.
8. Preparing the form in which the terrine will be prepared. These can be portioned molds, or there can be one larger mold.
9. Cover the form with cellophane or cling film and lay out the liver layer (half).Cover this layer with half of the jelly mass. We spread a new layer of liver and fill it with the rest of the jelly. We put it in the refrigerator

   

10. After a few hours, the jelly will harden.
11. Carefully remove the terrine from the mold using cellophane. We remove the cellophane (food) film. Carefully cut the terrine into portions

Bon Appetit!