For the first time we learned about the idea of pate feeding in the form of Chupa — Chups when we wrote about Amber, located in the Hong Kong Mandarin Oriental. In which Foie Gras Lollipops (candies from foie Gras) were served as amuse Bush.
We have changed the recipe a little, adjusting it to our realities, but it may well be your favorite pate that you cook in the kitchen.
The main thing is the idea.
Ingredients:
Chicken liver-400 gr.
Butter-300 gr.
Egg-240 gr.
Thyme-5 gr.
Port-90 ml.
Shallots, 100 gr.
Jelly:
Beet juice-150 gr
Cowberry juice-150 gr.
wine vinegar-1 tsp
sugar-1 tsp
agar-agar-2 gr.
- Saute the onion, pour in the port wine and add the thyme. Cook over low heat until all the wine is absorbed.
- in the capacity of vitamins (it is desirable, but you can use a conventional blender) collect liver, butter, heated to room temperature, eggs and fried onions. Punch until smooth. Wipe through a sieve.
- Top up the mixture and place in the su-view for 65 C for 1 hour.
- Cool.
- form the balls of the cooled mixture with a diameter of 3-4 cm, put them on skewers and put them in the freezer.
- Prepare the jelly. Mix all ingredients, bring to a boil.
- Dip the balls in jelly and leave to cool at room temperature.
- if desired, you can sprinkle the ready Chupa - Chups bread crumbs, ground nuts or dried vegetables.