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Chicken Liver Pâté with Plum-Cranberry Jelly

A silky pâté crowned with fruit-and-berry jelly dresses up any table. I made this one ages ago for New Year's. It's especially pretty served in clear glass ramekins so you can see the layers.

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Chicken liver pate with plum and cranberry jelly
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 12 g
Fats 16 % 3 g
Carbohydrates 21 % 4 g
93 kcal
GI: 100 / 0 / 0
    1. The pâté. Cut the onion into half-moons and smash the garlic with the flat of a knife. Sauté the onion and garlic in vegetable oil until translucent. Add the chicken liver and lightly sear it. Pour in the milk, add the spices and salt, cover, and simmer for 5 minutes. Purée everything in a blender and spread it into a deep dish or mold. 2. The jelly. Soak the gelatin in 3 tablespoons of water. Rinse the plums and cranberries. Peel the plums and finely chop them. Combine the water, plums, and cranberries in a saucepan, bring to a boil, and simmer over low heat for 5–10 minutes. Blend until smooth. Warm the bloomed gelatin until fully dissolved and stir it into the plum-cranberry purée. 3. Pour the jelly over the pâté, smooth the top, and refrigerate until set. Garnish the finished pâté with a few cranberries and sprigs of dill.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Cranberries - 26  kcal/100g
  • Plum - 42  kcal/100g
  • Fresh frozen plum - 52  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Gelatin - 355  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken liver - 140  kcal/100g
  • Nutmeg - 556  kcal/100g

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