Liver roll in cranberry mousse
Description
This appetizer comes together quickly and easily. In my opinion, a roll like this is a true work of art. It looks very festive—nothing like an ordinary appetizer. You can use any liver you like; this time I chose tender chicken liver. I add pistachios to the liver, which bring a delicate flavor note. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Wash the cranberries and rub them through a sieve into a saucepan, pour in water, and set over heat. Add sugar, a little salt and pepper. After it comes to a boil, stir in semolina and whisk vigorously; cook for 7–10 minutes over low heat. Remove the saucepan from the heat and add honey. Soak the gelatin sheets in cold water for 10 minutes in advance. Squeeze them out, add them to the hot cranberry mixture, stir, and let cool. Line a rectangular mold with plastic wrap, pour in the cranberry mousse, and refrigerate.
- 2
Step 2
2. I put the butter in a skillet, peel and chop the onion, and sauté it in the skillet. I wash and peel the carrots, grate them on a medium grater, and add them to the onion; I add dried thyme, salt, and pepper. I wash the liver and cut it into pieces, add it to the vegetables, pour in the cognac, and sauté until done. I remove from the heat and puree everything in a blender. I add 30 grams of pistachios.
- 3
Step 3
3. I mix the pâté with the pistachios. I line the bamboo mat with plastic wrap and spread the pâté on it. I shape it into a roll and put it in the freezer for half an hour.
- 4
Step 4
4. In the cranberry mousse mold, I place the pâté roll in the center and carefully fold both edges over the pâté.
- 5
Step 5
5. I place the cranberry mousse roll into a loaf pan (it’s the right size) and refrigerate it for 8–10 hours.
- 6
Step 6
6. Before serving, I transfer the pâté to the freezer for 15 minutes. I wash the lettuce leaves and place them on a plate, then arrange the pâté on top and garnish with grapes, lingonberries, and pistachios.