"Lollipop" from the liver beetroot and cranberry jelly

0.9k - 120 минут 12 порции

I love to arrange a culinary complexity. Always happy to try new interesting recipes, both in taste and design. I met such a clever idea. And so, as I've never tried the combination of liver pate with berry jelly, I immediately decided that I need to cook. Since the recipe I completely remade my intuition, I was worried that maybe something did not happen. But delight knew no bounds when all of it was conceived. Bright and original appetizer came out. Liver pate goes well with beetroot and cranberry jelly. The recipe is definitely difficult and requires attention and skill. But if you decide to cook these wonderful "Lollipop" is sure to surprise and their guests and households. I recommend an appetizer on new year's table!

Ingredients for "Lollipop" from the liver beetroot and cranberry jelly

Step by step instruction of cooking "Lollipop" from the liver beetroot and cranberry jelly

Шаг 1

The carrots and peel the onion.
The liver flush and clean the film.
Cranberry and beet to make fresh juice.

Шаг 2

Onion cut into cubes, carrots grate on a coarse grater.

Шаг 3

Sauté the vegetables in butter.

Шаг 4

Liver boil until tender in salted water.

Шаг 5

In the bowl of a food processor to set the knife-grinder.
Load the cooled liver and vegetables.

Шаг 6

Grind until smooth.
At the end add salt and pepper to taste.

Шаг 7

From pate to roll the same balls.
In the center to stick the sticks (I took them from the usual children's candy, they also sold in konditerskih stores).
To clean the freezer.

Шаг 8

Until the balls are frozen, prepare the jelly. Pour the gelatin water.
In a saucepan, mix two kinds of juice. Add salt, sugar and black pepper.
At this stage, bring the mixture to the desired taste. The exact proportions is not, as the taste of beets and cranberries can be different, plus everyone loves in their own way. Imagine how you will combine your jelly with a delicate pate. I made a future jelly is neutral in taste, felt and sour and salt and a little sugar. Put the saucepan on the stove, bring to a boil. Add the swollen gelatin and give it to dissolve completely. Remove the pan from the heat.

Шаг 9

Several times to mix the jelly with a spoon. When the jelly has cooled to lukewarm, it should not be thick, but not runny. For convenience, pour the jelly into a glass. Get liver balls out of the freezer one at a time. Dip the ball completely in the jelly and get, wait a few seconds and dip a second time (so jelly you get a little tolshe). If jelly immediately grabbed and not dripping, then you are all done correctly)). Put "Lollipop" in a glass with any Sapucai (I sugar).
So done with all the balls.

Шаг 10

From this quantity of products obtained 12 pieces.
"Lollipop" quietly stand at room temperature, but best stored in the refrigerator before filing on the table.
Optionally, you can sprinkle liver balls with grated nuts.
My husband appreciated the taste when sprinkled with freshly ground black pepper.
Bon appetit.