Truffles for London by Dame DJ - HTML preview

TRUFFLE PATE

Ingredients;

10-20 grams of truffles

1 onion

1 apple

1 cup of beef broth

3 shallots

1 lbs. chicken liver

Salt and pepper

Dijon mustard

1-cup butter

¼ cup water

¼ lemon juice

2 envelops of gelatine

Method;

Simmer the cleaned and diced truffles for 30 seconds in the broth and sieve keeping the truffle pieces.

Mix water, gelatine and lemon juice and stir in a bowl so the gelatine dissolves.

Pour in the livers and add the butter little by little and blend.

Put the onion, apple, shallots, livers and broth into a pan and boil for 1 minute then simmer for 5 mins.

Mix all the ingredients together and leave for 20 mins then blend until smooth in a food mixer.

After pouring into a mould cover the top with the truffles pieces.

Chill for at least 24-48 hours.

 Delicious.

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