Recipe information
Ingredients for - Liver and persimmon terrine
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.
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.
5. Stage
Bon appetit!
