Pâté with Lingonberry Jelly
A similar version is presented in our community: chicken liver pâté with pomegranate jelly, however, this recipe has its own peculiarities. The combination of airy tender pâté and the complementing jelly looks festive, original and, above all, very delicious. Such an appetizer will definitely please everyone.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- chicken liver 700 g
- onion 200 g
- carrot 200 g
- cream 15-22% 50-100 ml
- butter 50 g
- salt
- pepper
- lingonberries 300 g
- sugar 50 g
- gelatin 10 g
Instructions
Step 1 of 16
Finely chop the onion.
Step 2 of 16
Grate the carrot on a fine grater.
Step 3 of 16
Sauté the onion in butter.
Step 4 of 16
Add the carrot and sauté.
Step 5 of 16
Add the liver, salt and pepper.
Step 6 of 16
Fry until done (about 20–25 minutes), then let cool.
Step 7 of 16
Blend the mixture in a blender.
Step 8 of 16
Whip with the addition of cream (add cream in small portions to avoid a liquid consistency of the pâté).
Step 9 of 16
Distribute the pâté into small ramekins, filling them ⅔. Place in the refrigerator while the jelly is being prepared.
Step 10 of 16
Pour 100 ml of cold boiled water over the gelatin and leave for the time specified on the package.
Step 11 of 16
Mix the lingonberries with sugar.
Step 12 of 16
Add 300 ml of water.
Step 13 of 16
Bring to a boil and cook for 10 minutes.
Step 14 of 16
Strain the liquid.
Step 15 of 16
Stir the gelatin into the hot broth until completely dissolved. Let cool.
Step 16 of 16
Carefully pour the jelly over the pâté and place in the refrigerator for 5–7 hours.