Cranberry mousse is very harmonious with bird pate. If gelatin is added to the mousse, then after hardening, it can be wrapped around a spicy chicken liver pate. Only at first glance, chicken liver pate seems simple and banal, and you try to season it with herbs, juniper berries, celery stew and boring pate will turn into an exquisite snack.
Tip: so that the chicken liver does not taste bitter and turn out tender, soak it overnight (or for several hours) in salted milk, and then dry and fry in a well warmed olive oil.
- Cooking time: 4 hours
- Servings: 6
Ingredients for chicken liver roll in cranberry mousse
For cranberry mousse:
- 250 g frozen cranberries;
- 2 large onions;
- 15 g of olive oil;
- 100 grams of dry red wine;
- 35 g of honey;
- 25 g of gelatin.
For pate:
- 500 g of chicken liver;
- 140 g butter;
- one chicken egg;
- one medium carrot;
- one onion;
- a few celery stalks;
- 6 juniper berries, thyme.
The method of preparation of chicken liver roll in cranberry mousse
Making cranberry mousse. In a skillet, put the frozen cranberries, fried in olive oil, finely chopped onions, pour dry red wine, add honey, cook for 20 minutes on low heat. Then grind the ingredients with a blender and pour the gelatin soaked in a little water.
Fill the baking sheet with food film, pour cranberry mousse onto it. The frozen mousse plate turned out to be about the size of a regular A4 sheet of paper, just suitable for a bamboo sushi mat.
We remove the mousse in the refrigerator for 1-2 hours, during which time we prepare the pate.
Making a pate. Finely chopped onion, grated carrot and celery salad fry in a mixture of olive and butter until vegetables are ready. Chicken liver, pre-soaked in milk, roll in wheat flour, fry until cooked on both sides for 2-3 minutes, season with pounded juniper berries and dried thyme.
Grind vegetables and liver in a blender until smooth and smooth paste is obtained. When the mass is completely cooled, add a hard-boiled egg, butter, salt to taste. Beat ingredients until fluffy.
Put the pate on the food film, form a sausage out of it, the length of which corresponds to the solidified cranberry mousse. Pate also clean in the refrigerator for 1-2 hours.
We collect our roll. We cover the bamboo mat with food film, put the platinum of frozen cranberry mousse on it, retreating from the edge of a few centimeters, put the frozen “sausage” of chicken pate. Carefully roll up the roll, if you ever cooked sushi, the skills will be useful.
The finished roll is crimped on all sides, giving it the correct shape, and again put it in the fridge so that the roll stands well.
Before serving, I advise you to put chicken liver roll with cranberry mousse for 10-15 minutes in the freezer, and then cut it into thin strips, decorate with greens, and serve with pickled cucumbers. Enjoy your meal!
