Pate of liver in a spicy jelly

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Most often we serve pie for Breakfast and eat it on bread or toast. But pate, filled with spicy jelly, and served on the holiday table as snacks, in bread does not require - and needs a glass of wine! The delicate taste of the pate emphasizes bright jelly mixed with it and after a nice melt mint and dill cool. Gourmet Symphony of tastes and textures!

Ingredients for Pate of liver in a spicy jelly

Step by step instruction of cooking Pate of liver in a spicy jelly

Шаг 1

Then cool the paste, put in blender, sprinkle with spices.

Шаг 2

To break through all into a homogeneous mass, or skip through a meat grinder and to wipe through a sieve.

Шаг 3

Put the paste in the molds, seal well and level the surface. Remove the wrap in the fridge for about three hours for maturation and sealing.

Шаг 4

For the wine jelly, soak gelatine in chicken broth-strong, skim and cool. Then dissolve gelatin in a water bath to dissolve, not allowing to boil! Cast a couple of tablespoons of the solution and keep it warm.

Шаг 5

Add in the remaining wine, dry ginger, Narsharab and soy sauce, and then add a little pepper sauce to taste-your taste. Vinegar can not be added-it all depends on taste Narsharab and your preferences.

Шаг 6

In the mold of greater volume than the paste, pour a little jelly and chill in the freezer. I later on somehow the top came off-I think-SaaS to tugevate not need to end-and light elasticity. Spread on top of cold pate and pour the jelly, before reaching the edge of a centimeter. Cool to elasticity.

Шаг 7

Sour cream mix with cream, add chopped greens of mint and dill and season with salt to taste. Add the previously molded Jell-o and stir.

Шаг 8

Fill molds with paste to the brim, and cool completely in the refrigerator. Serve with white wine.