Liver souffle pate with eggs
Liver and eggs provide protein, iron, and choline, so this pate is filling and supports nervous system health. Butter and the berry topping make the texture gentler and the flavor deeper. It is a baked pate for keto snacks and festive serving.
Cook onion (150 g) and garlic (5 g) in olive oil (20 g) for 5-6 minutes, then add thyme (2 g), nutmeg (1 g), salt (10 g), and black pepper (1 g). Transfer everything to a blender with chicken liver (400 g), eggs (150 g), ghee (50 g), and almond milk (100 g), then blend until completely smooth.
Pour into ovenproof ramekins, add bay leaf (2 g), and place them into a deep tray with hot water. Bake at 130 C for about 40 minutes. For the topping, brew hibiscus tea (7 g) in water (300 g), add frozen berries (200 g) and erythritol (30 g), then stir in bloomed gelatin (24 g). Cover the pate with the hot berry layer and chill until set.
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