Tartlets with Liver Pate and Pomegranate Jelly

Serving liver pâté with pomegranate jelly in tartlets is original, elegant and convenient for a festive table or a buffet table.

Ingredients

For the pate:

Chicken liver – 300 g
Onions – 100 g
Carrots – 100 g
Cream 20% – 50 ml
Curd cheese – 100 g
Salt to taste
Ground black pepper – to taste
Vegetable oil – for frying

For pomegranate jelly:

Pomegranate juice – 100 ml
Gelatin – 10 g
Sugar to taste
Waffle tartlets – 12-15 pcs.

Directions

Ingredients for making tartlets with liver pâté and pomegranate jelly.
Dissolve gelatin in 50 ml of cold water. Leave on for 10 minutes.
Then put a cup of gelatin in a bowl of hot water and, stirring constantly, heat the gelatin until completely dissolved.
Combine pomegranate juice and gelatin, mix well.
Pour the juice with gelatin into small curly molds. Please note that the size of the future jelly figurines corresponds to the size of the tartlets. Remove the jelly molds in the refrigerator until they solidify.
Peel the onions and carrots. Dice the onion, grate the carrots.
Wash the liver, dry with a paper towel, cut into pieces, removing films and veins.
Heat vegetable oil in a frying pan, fry the onions and carrots until light golden brown.
Place the liver in a skillet.
Stir and fry the liver with onions and carrots.
Fry the liver until a uniform color and clear juice.
Then pour the cream into the pan.
Cover the skillet with a lid and simmer the liver with onions and carrots in the cream for 10 minutes. Season with salt and pepper.
Cool the finished liver a little, then transfer to a blender and chop. Add cream cheese.
Mix thoroughly in a blender until completely homogeneous.
Place the pate in the tartlets. Fill the pate with the number of tartlets needed to serve at a time. Store the rest of the pate in the refrigerator in a sealed container.
Put the pomegranate juice jelly on the chicken pâté tartlets.
Tartlets with liver pate and pomegranate jelly are ready.

Bon Appetit.

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