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 to the fact that the jelly is whipped and because of this, it is perceived differently both in taste and visually.
Liver to clear from films, wrap in foil.
Peel the garlic and wrap the cloves in foil.
Put the rolls in the form and bake in the oven, preheated to 160°C, for ~30 minutes.
Then open the foil and let the liver cool down a little.
In the bowl of a food processor, pour the cream, put the liver, garlic and beat until smooth.
Season to taste with salt, ground black pepper and crushed juniper.
Put the pate in the form, level.
Cover with plastic wrap in contact and refrigerate for at least 12 hours.
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 the sugar. The taste should be sweet and sour, pleasant.
Soak the gelatin in ice water, let it swell, then squeeze it out and add it to the warmed (!) currant puree.
Remove to the refrigerator and allow the puree to 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.
Whipped puree immediately put on the pate and put in the refrigerator until completely solidified.