Bolognese sauce
2020-08-13 / test@t
Baked liver cream with mushrooms under lingonberry jelly
A soft, smooth liver cream with a delicate and complex taste that porcini mushrooms give it, will be a pleasant surprise for all lovers of liver pate. The technology of its preparation is a little more complicated than that of a simple pate, and the waiting time is much longer. But I assure you - the result will pay off your efforts.
Ingredients
- for a form volume of 500 ml:
- turkey or chicken liver, weight before processing 250 g
- salt (flush with the edges) 2 tsp
- sugar 1/4 tsp.
- port wine 50 ml
- egg 1 pc.
- fat cream 200 ml
- vitamin C * (ascorbic acid in powder without additives) 1/8 tsp
- dry porcini mushrooms 25 g
- rosemary 1 pc.
- garlic 1 pc.
- they want:
- lingonberry juice (crush the berries and strain the juice) 150 ml
- gelatin 1 tsp.
- freshly ground pepper pinch (s)
- sugar 2 tsp.
- whole lingonberries 2 tbsp
STEP-BY-STEP COOKING RECIPE
Step 1
Put 3/4 of the liver, 2/3 of the mushrooms, salt, egg, sugar and vitamin C into the bowl of a food processor or blender and smoothly mash.
Step 2
Place the molds in the oven and cook for 1.5-2 hours. Take out the molds, refrigerate the cream. Close the molds with sealed lids and refrigerate for 6-8 hours. Take out the finished cream and fill with lingonberry jelly.
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