Tender liver pate with berry jelly: how to prepare a tasty appetizer

Liver pate is a classic appetizer. It can be served both every day and for a festive table.

A food blogger with the nickname katia cooking shared how to make the most delicate liver pate, which will appeal even to those who hate this product, on Instagram. She claims that this is the most delicious combination of liver and sweet and sour jelly.

Ingredients for the pate

• onion - 2 pieces
• carrots - 1 pc
• chicken liver - 500 g
• butter - 20 g
• salt and pepper
• pepper
• 10-15% cream - 200 ml

Ingredients for the berry jelly

• gelatin - 5 g
• water - 25 ml
• any berries (black currants, cranberries and cherries are best) - 200 g
• water - 100 ml
• sugar - 15 g

How to make the pate

1. Fry onions and carrots in vegetable oil until golden brown.

2. Fry the washed liver separately for 10 minutes until tender. At the end, add salt, pepper, and butter and stir.

3. Return the onions and carrots, pour in the cream, stir and simmer under the lid for 10 minutes over low heat.

4. Beat until smooth and put into a convenient container.

How to make the berry jelly

1. Cover the gelatin with cold water for 15 minutes.

2. Bring fresh or thawed berries with water and sugar to a boil and cook for a few minutes.

3. Rub through a sieve, add the melted gelatin and mix.

4. Cool slightly and pour on top of the pate.

5. Put in the refrigerator until the jelly is completely set.