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 Pate with Whipped Berry Jelly Recipe
The idea of pate with berry jelly is not new, many people liked this combination because it is both delicious and beautiful. In this version, I was attracted by the fact that the jelly is whipped and because of this it is perceived differently both in taste and visually.
Course Snacks Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
For pate:
For berry jelly:
  • 200 gram Black currant or other sour berries - red currant, cherry, cranberry, lingonberry
  • 2 pieces Gelatin 2 sheets = ~5 g
  • 5 pieces Seasoning juniper berries, optional
  • Sugar to taste
Course Snacks Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
For pate:
For berry jelly:
  • 200 gram Black currant or other sour berries - red currant, cherry, cranberry, lingonberry
  • 2 pieces Gelatin 2 sheets = ~5 g
  • 5 pieces Seasoning juniper berries, optional
  • Sugar to taste
Instructions
  1. Peel the liver from the films, wrap it in foil. Peel the garlic and wrap the cloves in foil. Place the rolls in a mold and bake in an oven preheated to 160 °C for ~ 30 minutes. Then open the foil and let the liver cool down a little.
    Peel the liver from the films, wrap it in foil. Peel the garlic and wrap the cloves in foil. Place the rolls in a mold and bake in an oven preheated to 160 °C for ~ 30 minutes. Then open the foil and let the liver cool down a little.
  2. Pour the cream into the bowl of a food processor, put the liver, garlic and whisk until smooth. Season to taste with salt, ground black pepper and crushed juniper. Put the pate in the mold, smooth it out.
    Pour the cream into the bowl of a food processor, put the liver, garlic and whisk until smooth. Season to taste with salt, ground black pepper and crushed juniper. Put the pate in the mold, smooth it out.
  3. Cover tightly with plastic wrap and refrigerate for at least 12 hours.
    Cover tightly with plastic wrap and refrigerate for at least 12 hours.
  4. Defrost the black currant and drain the juice. Chop the berries in the bowl of a food processor, then rub through a sieve and add sugar. The taste should be sweet and sour, pleasant.
    Defrost the black currant and drain the juice. Chop the berries in the bowl of a food processor, then rub through a sieve and add sugar. The taste should be sweet and sour, pleasant.
  5. Soak the gelatin in ice water, let it swell, then squeeze and add to the warmed (!) currant puree. Put it in the refrigerator and let the puree harden to the consistency of jelly, then beat with a mixer at high speed for about 15 minutes. I whipped a lot less, so I got a denser texture than I should have.
    Soak the gelatin in ice water, let it swell, then squeeze and add to the warmed (!) currant puree. Put it in the refrigerator and let the puree harden to the consistency of jelly, then beat with a mixer at high speed for about 15 minutes. I whipped a lot less, so I got a denser texture than I should have.
  6. Immediately put the whipped puree on the pate and refrigerate until completely solidified.
    Immediately put the whipped puree on the pate and refrigerate until completely solidified.
  7. Bon Appetit!
    Bon Appetit!
  8. Very tasty with toast or just with white bread.
    Very tasty with toast or just with white bread.
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