Persimmon liver terrine

7

• Time for preparing

  Contents

  • • 0.0.1 45 min
    • 0.0.2 Medium dish
    • 0.0.3 145kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  45 min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  145kcal

• Rating

• Recipe

Another cooking option for a delicious chicken terrine liver, this time with persimmon. Sweet persimmon will make this appetizer unusual and very exquisite.

Let’s get started!

Ingredients

0/9 ingredients

• butter 50 g
• persimmon 400 g
• cognac 50 g
• gelatin 15 g
• balsamic vinegar to taste
• salt to taste
• thyme to taste
• chicken liver 700 g
• ground black pepper to taste

45 мин45 мин 145

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Steps

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1. Wash, chop, persimmon puree in a blender with 20 ml of brandy.
2. Gelatin presoaked in three tablespoons heat in a water bath with a spoonful of persimmon puree. Gelatin add to the remaining persimmons, mix.
3. Heat oil with thyme in a pan, lower the liver, fry five minutes to crust. Pour cognac, simmer for five minutes.
4. Put the liver in a bowl, salt, pepper, sprinkle with vinegar.
5. Cover the bottom of the baking dish with cling film, sprinkle pink pepper, put half the chilled liver. Above – persimmon.
6. Then the remaining half of the liver and again persimmon. We cover cling film, refrigerate for three hours. When serving, carefully remove from the mold.

Keywords:

• Snack
• casserole
• chicken liver
• offal
• persimmon