How to make
Heat the sweet wine and reduce it by almost half.
If you do not have dessert wine, use plain white or red dry wine with a spoonful of sugar.
Pour the reduced alcohol into a blender and add the goose liver in pieces, which is cleaned from the veins. Blend, until a smooth mixture is obtained.
Pour the cream, salt, black pepper and mix well.
Heat the mixture to 190°F (90°C) and stir for 10 minutes. During this time, hydrate the gelatin in cold water.
Remove the cookware from the heat and add the strained gelatin.
Stir well and pour into 4 small or 2 larger bowls.
When the goose pate cools, refrigerate it to thicken, by covering each cup with cling film.
Serve this sumptuous and delicate cream, garnished with pomegranate seeds and accompanied by toasted slices of bread.
It can be consumed as a pate and served for special occasions.
This fine goose liver cream is a real delight for the senses!
