Liver Roll in Cranberry Mousse
by Editorial Staff
In anticipation of the holidays, everyone is in search of interesting and tasty recipes. I decided to test one – how to make a liver roll in cranberry mousse. The roll is very tender and tasty, bright and appetizing.
Cook: 11 hours
Serving: 10
Ingredients
- Chicken Liver – 0.5 Kilogram
- Onions – 1 Piece
- Carrots – 1 Piece
- Thyme – 2 Pinches
- Salt and Pepper – To taste
- Cognac – 70 Milliliters
- Pistachios – 40 Grams
- Butter – 70 Grams
- Cranberries – 300 Grams
- Water – 300 Milliliters
- Granulated sugar – 3 Art. spoons
- Manka – 3 Art. spoons
- Honey – 1 Art. the spoon
- Sheet gelatin – 4 pieces
- Grapes – To taste
- Pomegranate – To taste
- Salad – To taste
Directions
- I rub my cranberries through a sieve into a saucepan, pour in water and put them on fire. I add sugar, a little salt and pepper. After boiling, add semolina and stir vigorously with a whisk, cook for 7-10 minutes on low heat. I remove the stewpan from the heat, add honey. I soaked the gelatin sheets in cold water for 10 minutes in advance. I squeeze them out and put them to hot cranberries, mix and cool. I cover the rectangular shape with cellophane, pour the cranberry mousse into it, send it to the refrigerator.
- Put the butter in the pan, peel and chop the onion, fry it in the pan. Mine and peel the carrots, rub them on a medium grater and add to the onions, put dried thyme, salt and pepper. My liver and cut into pieces, add to vegetables, pour in cognac and fry until tender. I remove from heat and grind everything with a blender. I add 30 grams of pistachios.
- I mix the pate with pistachios. I cover the bamboo rug with foil, put the pate on it. I form a roll, which I send to the freezer for half an hour.
- Put the pate roll into a mold with cranberry mousse in the center, gently wrap both edges on the pate.
- I put the roll in cranberry mousse in a baking dish (it fits in size), send the mass for 8-10 hours in the refrigerator.
- Before serving, transfer the pate to the freezer for 15 minutes. I put my salad leaves on a plate, then spread the pate on them, decorate with grapes, cranberries and pistachios.
Bon appetit!
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