Goose liver terrine on pistachio sand
Ingredients
Goose liver terrine
- 1 kg goose liver cleaned and deveined
- 12 g sea salt
- 3 g white pepper
- 5 g sugar
- 50 ml port wine
- 60 ml cognac
Pistachio sand
- 50 g shelled pistachios
- 30 g maltodextrin
- 20 g extra virgin olive oil
- 10 g ice cream wafers crumbled
- 10 g panko (Japanese breadcrumbs)
- 1 g salt
Cherry syrup
- 40 ml Fabbri black cherry syrup
- 1 g of xanthan gum
Croutons
- 2 slices white English bread
- 20 g white truffle butter
To finish
- Sea salt
- 40 g black Fabbri cherries halved
- Micro salad leaves and flowers for garnish
Instructions
Goose liver terrine
- Have the liver at room temperature and put into a flat dish. Sprinkle with salt, pepper and sugar and pour the port and cognac over. Cover and marinate in the refrigerator for two days.
- Roll the liver into a sausage shape 8-10 cm thickness and wrap tightly in kitchen cling wrap. Twist ends to seal and tie with string.
- Bring a large pot of water to the boil and then remove from the heat. Wait about two minutes and then add the liver sausage and leave until the water is cool.
- Refrigerate the liver overnight before using it.
Pistachio sand
- Grind the pistachios and blend with the maltodextrin. Tip the mixture into a bowl and add the oil a little at a time mixing. with your hands.
- Add the crumbled wafers and panko and continue mixing with your hands adding salt to taste.
Syrup
- Blend the syrup with the xanthan gum.
Croutons
- Cut the bread into cubes and toast with the white truffle butter.
To finish
- Place some of the pistachio sand on each plate. Top with 60 g slices of terrine, sprinkle over a little salt and garnish with micro leaves and flower.
- Decorate the plate in a circular pattern with a crouton, cherry and a drop of syrup.