Portions / number of persons:
Preparation time: 15 minutes
Cook time: 5 minutes
Category: Snacks and tapas
Difficulty: Easy
Ingredients:
-400 (g) chicken livers
-40g butter
-260g onion heavy in HT
-20g cognac
-3 Bay leaves
-150 g cream
-10g green pepper
-Salt to taste
-10 g neutral gelatin powder
-250 water to dissolve gelatin
-Salt for gelatine
-Ground for the gelatin to taste black pepper
-Coloring food optional
Instructions:
We well clean and drip-dried livers in a container, add green pepper, bay leaf, salt and brandy.
The pepper you put her in the mortar and her open a bit with the Mace, not crushed
Let maceras 2 hours minimum.
We put the butter in a saucepan or frying pan her melted, sauteed onion, (which previously her have chopped in HT), until this transparent.
Add the already punch-drunk livers and Bay leaves.
We remove with spoonful of wood as 7 or 8 minutes.
I have made them cool a little.
We had everything by the Blender, with half of the green peppers, we are adding the cream.
the remaining green peppers mix them with a spoon.
We put the paste obtained in a tub which we smear of butter, flatten the surface well and leave to cool completely.
We adornamos the surface with peppercorns and a few Bay leaves.
We make the gelatin according to instructions but with different amounts, we put by the top a little cold.
If we like picantita gelatine put by high ground black pepper if grinder better, is more chubby, and we put also salt, if not it is very bland.
We get to the fridge and… to wait for that you set.
Note: To gelatin so it wasn’t as white have given a color caramel, with colouring food, red, yellow and green.
A tarrito of yoghurt (of glass to see the color better) I put a few drops of Red other yellow and finally the Green, so I have dissolved with a little gelatin already made, when he saw that it was the color her have scrambled with the rest of the gelatine.
I had thought in a little liquid caramel, but if she sang much sweet I have not dared.
Another little thing the pepper her have been putting times, to miss the gelatin to the Pate a little and as he was doing a little more.