Liver brulee cream
Composition / ingredients
6
servings:
Cooking method
Bring all ingredients to room temperature. Remove all the veins and films from the liver, if there are any, cut the pulp into small pieces. Fold the liver, lightly beaten eggs and cream into 1 large ziploc bag with a zipper (or 2 medium bags). Heat up to 45-50 ° C (you can put the bag under running hot water, after 10 minutes. everything in it will be the same temperature)
Put the contents of the package into a blender, whisk until smooth, strain through a sieve, add salt and spices to taste.
Pour into serving molds for baking. Tighten with a film. Preheat the oven to 90 ° C, put the molds in the oven for 40 minutes. Then take out, remove the film, sprinkle with fine sugar and cauterize with a burner.
Serve, laying a spoonful of mashed potatoes and sour cream on the creme brulee, as well as some pickled vegetables.
Put the contents of the package into a blender, whisk until smooth, strain through a sieve, add salt and spices to taste.
Pour into serving molds for baking. Tighten with a film. Preheat the oven to 90 ° C, put the molds in the oven for 40 minutes. Then take out, remove the film, sprinkle with fine sugar and cauterize with a burner.
Serve, laying a spoonful of mashed potatoes and sour cream on the creme brulee, as well as some pickled vegetables.
Calorie content of products possible in the dish
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Chicken liver - 140 kcal/100g
