Tartlets with liver pate and pomegranate jelly

11

• 2

• Time for preparing

  Contents

  • • 0.0.1 45 min
    • 0.0.2 Medium dish
    • 0.0.3 252kcal
    • 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
  

  252kcal

• Rating

• Recipe

A dish familiar to everyone in a festive portioned serving. Cook at home so beloved by everyone a delicious pate appetizer in tartlets are not at all difficult.

Let’s get started!

Ingredients

0/11 ingredients

• 300 g chicken liver
• 100 g onion
• 100 g carrots
• 50 ml cream 20%
• salt; pepper to taste
• vegetable oil 50 ml
• 100 ml pomegranate juice
• 10 g of gelatin
• 2 tsp Sahara
• 20 tartlets
• 100 g curd cheese

45 мин45 мин 252

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. For jelly. Soak gelatin in 50 ml of cold boiled water, further cook according to the instructions on the packaging.
2. In 100 ml of pomegranate juice add granulated sugar gelatin, mix, pour into 3 cm diameter cells, remove into refrigerator for three hours.
3. For the paste. Peel the onion, cut into a small cube, carrots peel, wash, grate finely, wash the liver, cut medium slices.
4. In a pan with vegetable oil, first lightly fry the onions, add carrots, continue to fry while stirring, lay out the liver, fry for another 10 minutes, pepper at the end, salt.
5. Put the cooled liver in a blender, beat, small cream in portions while continuing to whip. Put curd beat the cheese.
6. Arrange in small tartlets with a teaspoon hepatic mousse, flatten.
7. Put pomegranate jelly on the mousse.
8. When serving, garnish with a leaf of greenery.

Keywords:

• Snack
• Hen
• New Year
• pate