Baked Liver Cream with Mushrooms under Lingonberry Jelly
Description
A delicious appetizer for any gathering. For this dish, you can use liver from any game: turkey, duck, etc. For a more interesting flavor, add pistachios or pine nuts to the liver mixture. Lingonberries can also be replaced with other sour berries: cranberries, currants. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Rinse the mushrooms and soak them in hot water for several hours in advance. Then boil the mushrooms until tender.
- 2
Step 2
2. Cool the mushrooms and cut them.
- 3
Step 3
3. Add rosemary and garlic to the cream, bring to a boil, then let cool. Remove the garlic.
- 4
Step 4
4. Cut the liver into pieces.
- 5
Step 5
5. Put 2/3 of the liver, 2/3 of the mushrooms, salt, sugar, and egg into the blender bowl. Purée until smooth.
- 6
Step 6
6. Add the cream and cognac, and blend again with a blender.
- 7
Step 7
7. Add the remaining mushrooms and liver, stir with a spoon.
- 8
Step 8
8. Pour into a baking dish.
- 9
Step 9
9. Place in a baking dish. Pour water into the baking dish. Bake in the oven at 160°C until done. The time depends on the size of the dish. From 30 minutes to 1.5 hours.
- 10
Step 10
10. Add a spoonful of water to the lingonberries, bring to a boil, and simmer for 5 minutes.
- 11
Step 11
11. Remove from heat. Add gelatin that has been previously soaked in cold water. Mix well, then rub through a sieve.
- 12
Step 12
13. Pour the berry mixture over the liver mousse and refrigerate until the jelly is fully set.
- 13
Step 13
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