Chicken liver pate with garnet jelly
4 servings
40 minutes
Chicken liver pâté with pomegranate jelly is an exquisite dish of French cuisine rooted in the traditions of aristocratic feasts. The delicate texture of the pâté infused with the aroma of thyme, nutmeg, and vermouth pairs with refreshing pomegranate jelly, creating a refined gastronomic pleasure. The liver transforms into a silky puree enriched with butter, while the pomegranate adds a light fruity tang. This dish is perfect for an aperitif or festive dinner, especially when accompanied by rye bread or crispy crackers. With its rich flavor and elegant presentation, it will adorn any table, awakening gastronomic emotions and creating an atmosphere of comfort and sophistication.
1
Wash the chicken liver and dry it (I placed it in a strainer to let all the liquid drain).
- Chicken liver: 800 g
2
Peel the onion and chop it finely.
- Onion: 1 head
3
Heat 50 grams of butter in a pan, add onion, and sauté, stirring, for a couple of minutes.
- Butter: 150 g
- Onion: 1 head
4
Add liver, season with thyme, nutmeg, and peppers (crush the peppers in a mortar beforehand), and salt.
- Chicken liver: 800 g
- Thyme: to taste
- Nutmeg: pinch
- Quatre epices: pinch
- Salt: to taste
5
Sauté, stirring, for 4-5 minutes, then add vermouth and sauté for another minute.
- Vermouth: 150 ml
6
Transfer the liver to a suitable dish (do not add the juice released during cooking).
7
Chop into puree using a blender.
8
Add softened butter and beat well again until smooth.
- Butter: 150 g
9
Transfer the pâté to a suitable container and refrigerate for 5-6 hours.
10
Pour a tablespoon of instant gelatin into 100 ml of hot water. Stir until fully dissolved, add pomegranate juice (add sugar to taste if needed). Mix and place in the refrigerator.
- Gelatin: 1 tablespoon
- Pomegranate juice: 150 ml
11
After an hour, pour pomegranate jelly over the surface of the cooled pâté. Place in the refrigerator until fully set.
- Pomegranate juice: 150 ml
12
Garnish with pomegranate seeds. Serve sliced with rye bread, crackers, or crisps.
- Pomegranate seeds (arils): 1 tablespoon