Name: Liver and persimmon terrine
Yield: 0
Ingredients: Chicken liver - 500 gram; Persimmon - 2 PC.; Butter - 50 gram; Gelatin - 12 gram; Vinegar - 1 tbsp; Salt - 1 Tsp; Black pepper - 1/3 Tsp; Cognac - 50 Ml

Ingredients for - Liver and persimmon terrine

1. Chicken liver 500 gram

2. Persimmon 2 PC.

3. Butter 50 gram

4. Gelatin 12 gram

5. Vinegar 1 tbsp

6. Salt 1 Tsp

7. Black pepper 1/3 Tsp

8. Cognac 50 Ml

How to cook deliciously - Liver and persimmon terrine

1 . Stage

Melt the butter in a frying pan, put the washed and dried liver. Fry until golden crust. A couple of minutes before it is ready, pour in cognac and stew a little. Salt and pepper the ready liver and splash with vinegar. Let cool completely.

2 . Stage

Persimmon in a blender until smooth puree.

3 . Stage

Soak the gelatin in a little water, heat until completely dissolved and add some pureed persimmons. Stir. Add the rest of the puree and mix well.

1. Stage. Liver and persimmon terrine: Soak the gelatin in a little water, heat until completely dissolved and add some pureed persimmons. Stir. Add the rest of the puree and mix well.

4 . Stage

Cover the terrine form with clingfilm, put half of the liver, pour half of the persimmon puree over it. Then the rest of the liver and again a layer of puree. Cover with clingfilm. Leave in the refrigerator until serving, at least 4 hours.