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Terrine Foie with Fig Brule
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Izabela Dolabela
@izabela- Ingredients
- Recipe
- Chicken liver500 g
- Butter80 g
- Onion2 unit(s)
- Sour cream50 ml
- Eggs3 unit(s)
- Sliced Bacon to taste
- Thyme to taste
- Cognac100 ml
- Garlic (clove)2 unit(s)
- Salt to taste
- Black pepper to taste
- Figs to taste
- Sugar100 g
- Start by marinating the liver in the brandy with the garlic and an onion, cover with plastic wrap and keep in the fridge for 12 hours.
- After the liver has marinated for the indicated time, cook it quickly, sautéing in a hot skillet with butter and onion (without the marinade).
- Place the cooked liver in a food processor with the egg and cream and beat until it becomes a paste.
- Pour the mixture into a terrine or loaf tin, lined with plastic wrap and bacon on top of the cling film. Bake in a bain-marie for about an hour or until firm.
- To make the fig brulê, cut it in half and cover with granulated sugar, then just use a blowtorch and melt the sugar until caramelized.
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