Meat Pâté under Berry Jelly

Meat pâté under berry jelly is a delicate appetizer made of boiled veal with butter, onion and carrot, topped with a thin layer of jelly made from currant juice. The tangy-sweet jelly beautifully sets off the flavor of the meat, so the pâté looks great on a festive table. I recommend making it ahead of time - buon appetito!

Meat Pâté under Berry Jelly

A delicate pâté made of boiled veal with butter and vegetables, topped with a layer of currant juice jelly.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 45 minutes mins

Chilling 3 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 6 servings

Course: Appetizers

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Pâté

• 400 g veal
• 1 onion
• 1 carrot
• 100 g butter
• 50-100 ml meat broth
• vegetable oil for frying
• salt, seasoning to taste

Jelly

• 150 ml currant juice can substitute pomegranate or cherry juice
• 10 g gelatin
• 3 tbsp cold water

Method

 

1. Cook the meat: simmer the veal for 1.5 hours over low heat. Trim off any films and sinews from the cooked meat, and save a little of the broth for the pâté.
2. Sauté the onion with carrot in vegetable oil until done, then add the butter at the end and season to taste.
3. Combine the meat and the sauté in a blender, add the broth and blend into a smooth mixture.
4. Spoon the pâté into molds and refrigerate.
5. Soak the gelatin in cold water and let it bloom.
6. Bring the juice to a boil, turn off the heat, add the bloomed gelatin and dissolve it in the juice.
7. Pour the juice through a sieve over the pâté and refrigerate until the jelly sets.
   

Tips

• Instead of currant juice, pomegranate or cherry juice works well; dilute strongly concentrated juice with water, roughly 100/50.
• Be sure to save a little of the broth from cooking the meat - it's needed for a delicate pâté texture.
• Pour the juice with gelatin through a sieve so the jelly turns out clear.