by SandeeA and Tricia Martin

RECIPE

Prep time: 15 min
Cooking time: 15 min
Total: 30 min plus cooling time
Yield: 4 ramequins

Ingredients

For the pâté:

175 ml cava or other sparkling wine
200 gr cleaned chicken livers
150 gr chicken breast
1 laurel leaf
250 gr butter
2 peppercorns
1 pinch of salt

For the decorative jelly:

125 ml cava or other sparkling wine
125 ml water
10 gr neutral gelatin
Carrot shaped like a flower
Chives
Ramequin-type molds

Instructions

Preparing the Jelly

1. Put water in a saucepan and bring to boil. Add gelatin, stirring until totally dissolved.
2. Add cava, and mix well. Pour a tablespoon of liquid gelatin into each of the molds.
3. Place carrot flowers and chives at the bottom of the mold. Cool in refrigerator, so that decoration will stay in place.
4. Remove from fridge, and add more gelatin. This gelatin layer will help prevent the pâté from oxidating.
5. Put back in fridge until completely set.

Preparing the Chicken Liver Pâté

1. In a steamer pot, put 150 ml cava, laurel leaf, and peppercorns, and bring to soft boil.
2. Add chicken livers and breast and cover with a tight-fitting lid. Steam over low heat for 15 or 20 minutes.
3. Set aside chicken livers, breast, and peppercorns.
4. Using an electric mixer, blend butter, chicken livers and breast, peppercorns, 25 ml cava, and salt to taste until smooth.
5. Pour this mixture over gelatin, and let it cool in the fridge for at least 4 hours.
6. To unmold the pâté, run the tip of a knife around the edge of the mold.
7. Invert the mold onto a serving plate.
8. Dampen  kitchen towels in hot water, wring out, and apply to outside of mold for 30-60 seconds.
9. Pâté can be frozen. Just remember to take it out of the freezer one hour before serving.

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