← All recipes

🍽️ Creamy Liver Terrine with Herbs

285 kcal · 30 min · 4 servings

Creamy Liver Terrine with Herbs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spring onions thoroughly and slice them into thin rings.
  2. 2. Wash the thyme, shake off excess water, and strip the small leaves from the stems.
  3. 3. Wash the basil, shake off excess water, and pluck the leaves from the stems.
  4. 4. Wash the liver, pat it dry with a kitchen towel, and cut it into bite-sized pieces.
  5. 5. Heat the butter in a large frying pan over medium heat.
  6. 6. Fry the liver pieces, most of the spring onion rings (save one tablespoon for later), and the juniper berries in the pan for 4 to 5 minutes.
  7. 7. Ensure the liver remains slightly pink inside and is not fully cooked through.
  8. 8. Stir the prepared thyme and basil leaves into the frying mixture.
  9. 9. Soak the gelatin in a bowl of cold water until it becomes soft.
  10. 10. Place the warm liver mixture into a food processor and blend it into a smooth cream.
  11. 11. Heat the port wine and red wine vinegar in a small saucepan.
  12. 12. Squeeze the soaked gelatin well and dissolve it in the warm wine mixture.
  13. 13. Remove the saucepan from the heat so the mixture stops boiling.
  14. 14. First, stir 1 to 2 tablespoons of the liver cream into the gelatin mixture to temper it.
  15. 15. Slowly pour the diluted gelatin mixture into the rest of the liver cream while stirring.
  16. 16. Optionally strain the final mixture through a fine sieve to remove any lumps.
  17. 17. Whip the cream until it forms stiff peaks.
  18. 18. Gently fold the whipped cream into the liver cream to maintain its airy texture.
  19. 19. Season the liver mousse with salt and pepper to taste.
  20. 20. Rinse the terrine molds briefly with cold water so the mousse releases easily later.
  21. 21. Fill the liver mousse into the prepared molds and smooth the surface.
  22. 22. Press the remaining spring onion rings as a decorative layer onto the surface.
  23. 23. Chill the terrines in the refrigerator until they are set and ready to serve.
  24. 24. Release the terrine from the edge by carefully running a knife along the inner rim.
  25. 25. Dip the mold briefly into hot water to loosen the mousse.
  26. 26. Carefully turn out the liver terrine onto a serving plate.
  27. 27. Garnish the finished terrine as desired with fresh thyme sprigs, basil leaves, and juniper berries.

Nutrition per serving