Chicken Liver Terrine with Persimmon
Description
Perfect for the table and for drinks. A vibrant persimmon terrine is an incredibly beautiful and delicious combination of ingredients that makes the dish delicate and sweet-tart. This dish works very well as an appetizer. Be sure to use ripe persimmons, as they will be much easier to press through a sieve into a puree. For the alcohol, I recommend brandy or whiskey, as they will give this dish a very pleasant aroma. Be sure to treat your loved ones to this appetizer! So, here you go — it can be served warm or chilled.
Instructions
- 1
Step 1
1. First, prepare the gelatin for use (first let it swell in alcohol, then dissolve it in a water bath).
- 2
Step 2
2. Fry the chicken liver in vegetable oil until a firm crust forms. Then let the liver cool and add balsamic vinegar.
- 3
Step 3
3. Peel the persimmons, remove the leaves, pits, and skin, and rub them through a sieve to obtain a puree. Add a little water and melted gelatin, and mix well.
- 4
Step 4
4. Next, line the terrine mold with plastic wrap and place a layer of liver. Lightly pour jelly over it, then place another layer of liver and pour jelly again. You can add the juices in which the liver was sautéed. Cover the top with plastic wrap and refrigerate for three hours to set.
- 5
Step 5
5. Once set, remove the terrine from the mold and carefully cut into portions.