Terrine with liver and persimmon
I suggest you try a delicious, tender and a little unusual chicken liver terrine. All liver lovers will surely appreciate its tender slightly sweet taste.
Ingredients for liver and persimmon terrine
- Chicken liver - 500 g
- persimmon (large) - 2 units
- Butter - 50 g
- Gelatin - 12 g
- Vinegar - 1 tablepoon
- Salt (to taste) - 1 teaspoon
- Black pepper (to taste) - 1/3 teaspoon
- Cognac - 50 ml
How to cook liver and persimmon terrine step by step with photos
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Melt butter in a frying pan, place washed and dried liver. Fry until golden brown. Before it is ready pour in cognac and braise a few minutes. Season and salt ready liver and drizzle with vinegar. Let cool completely. |
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Pound persimmons in a blender until they become a smooth purée. |
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Soak some gelatine in water, heat until dissolved and add some puree from persimmon. Stir in. Add the rest of the puree and mix well. |
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Line a terrine dish with clingfilm, lay out half of the liver, pour half of the persimmon puree over it. Then lay out remaining liver and mashed potatoes again. Cover with clingfilm. Chill until serving, for at least 4 hours. |
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Enjoy! |
Salt, Black Pepper, Vinegar, Liver, Tender, Fruity, Gelatin, Creamy Butter, Cognac, Starters, Snacks, Persimmon
