Whipped Liver Pâté with Cream
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Whipped Liver Pâté with Cream
Ingredients
- Onion - 4 heads
- Cognac - 1 fl oz
- 10% cream - 5 fl oz
- Butter - 3.5 oz
- Salt - to taste
- Vegetable Oil - 2 tablespoons
- Basil - to taste
- Dried cranberries with sugar - 3.5 oz
- Rosemary - to taste
- Chicken Liver - 2 lbs
Step by Step guide
Step 1
Slice the onion into half-rings and sauté for about 5 minutes in a mixture of butter and vegetable oil until it turns amber. If it burns even slightly, discard it and sauté again. Let the cooked onion cool and place it in a blender.
Step 2
Sauté the chicken liver over high heat for about 2–3 minutes, add spices and salt, mix, and pour in the cognac. Reduce the heat to almost minimum, cover with a lid, and simmer for another 5-7 minutes.
Step 3
Add the liver to the onion along with the liquid that formed during cooking. Blend at maximum power until smooth, and let it cool to room temperature.
Step 4
In a separate bowl, whip the cream with a mixer for at least 7 minutes, gently fold it into the pâté, and blend again at medium speed. The pâté should have a thick, creamy consistency. You can also add 50-100 grams of softened butter during this process.
Step 5
Add the cranberries to the mixture and gently stir to avoid damaging the berries. Transfer to an airtight container and refrigerate for 3-4 hours.
Step 6
Serve with warm French baguette.
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