Smoked goose liver in port wine jelly with cranberry jam

Ingredients

Yield:

4

• Main ingredients:

  • 250g - smoked goose liver
  • 400g - port wine
  • 5 plates - gelatin sheets
  • 70g - sugar

• Ginger-apple valoute:

  • 250-350g (1p) - green apple
  • 50g - ginger root
  • 100g - sugar
  • 1g - saffron

• Cranberry jam:

  • 100g - dried cranberries
  • 100g - sugar
  • 35ml - cognac

Preparation

Difficulty:

Medium

Time:

40 Minutes

Total Time:

40 Minutes

1. Ginger-apple valoute:

   1. Cut apple, then stew with grated ginger and saffron to the puree mass

2. Cranberry jam:

   1. Cranberries boiled in sugar syrup with cognac

3. Main preparation:

   1. Port wine boil with sugar
   2. Add pre-soaked gelatin sheets
   3. Pour a semicircular shape and set to cool
   4. Take smoked liver and pour it with port wine and the remaining gelatin
   5. Get out of shape, cut and serve with jam and apple-ginger valoute

4. Decoration:

   1. Decorate with peas mikrogrin, pepper rose, thyme and saffron