Beef Liver Pâté with Raspberry Jelly
Beef liver supplies iron and B vitamins, while apple, pear, and raspberry create the sweet-tart topping. Erythritol replaces sugar, though the fruit makes this pâté higher in carbohydrates than a classic version.
Quarter the onion (80 g) and slice the carrot (80 g). Core the apple (100 g) and pear (100 g), then cut them into wedges. Trim the membranes from the beef liver (500 g) and cut it into chunks.
Line a baking tray with parchment. Arrange the onion, carrot, apple, pear, garlic (20 g), and liver on the tray. Roast at 180°C for about 40 minutes. Blend the cooked liver, vegetables, and fruit until smooth; season with sea salt (to taste) and black pepper (to taste), then spoon the pâté into moulds.
Blend the raspberry (100 g) into a purée, add the erythritol (20 g), and heat it on the stove for about 1 minute until it dissolves.
Cover the gelatin (5 g) with cold water (25 g), let it bloom for 10 minutes, then stir it into the warm raspberry purée until dissolved.
Combine the raspberry and gelatin, pour the jelly evenly over the pâté, and refrigerate for about 2 hours until set.
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