Portions / number of persons:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Snacks and tapas
-400 g chicken livers
-260g of onion in the Th
-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
-Colouring food optional
We put the liver clean and well drained into a container, add green pepper, bay leaf, salt and brandy.
The pepper you put it in the mortar and open it slightly with Mallet, not crushed
Let maceras 2 hours minimum.
Put the butter in a saucepan or frying pan melted it, sauteed onion, (which previously have chopped it in HT), until this transparent.
Add Bay leaves and macerated longer livers.
Stir with spoon of wood as 7 or 8 minutes.
I have made them cool a little.
We are all for the mixer, with half of the green peppers, we are adding the cream.
the remaining green peppers mix with a spoon.
We put the paste obtained in a tub that we greased of butter, flatten the surface well and leave to cool completely.
We decorate the surface with peppercorns and a few Bay leaves.
We make the gelatin according to instructions but with different amounts, we put it high a little cold.
If we like to picantita gelatine putting high ground black pepper if mill is better, is chubby, and we put also salt, if not it is very bland.
We get to the fridge and… to expect it to curdle.
Note: To gelatin so it wasn’t as white will have a caramel with dyes color food, red, yellow and green.
A jar 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 I stirred it with the rest of the gelatin.
I had thought in a little liquid caramel, but if she sang much to sweet I have not dared.
Another little thing the pepper it have been giving times, pour the gelatin to the pate a little and as he was doing a little more.