Libamáj Pástétom

Step 1

Remove livers from refrigerator 20 minutes before cooking to reach room temperature.

Step 2

Soak gelatin sheets in cold water for 5 minutes until softened.

Step 3

Finely mince shallots using a sharp knife on a cutting board.

Step 4

Pat liver dry with paper towels to remove excess surface moisture.

Step 5

Heat 2 tablespoons butter in a skillet over medium-high heat.

Step 6

Add minced shallots and thyme, stir until fragrant, about 2 minutes.

Step 7

Add liver pieces to skillet, sear until light brown on each side.

Step 8

Pour Cognac over liver and ignite carefully; let flames subside naturally.

Step 9

Remove liver to a plate; let cool for 3 minutes.

Step 10

Pulse cooled liver in food processor until smooth paste forms.

Step 11

Add ground pork belly, eggs, salt, and pepper; pulse until fully combined.

Step 12

Push mixture through a fine-mesh sieve using the back of a spoon for velvet texture.

Step 13

Line a terrine mold with plastic wrap, leaving overhang on all sides.

Step 14

Spoon pâté mixture into mold and smooth the top with an offset spatula.

Step 15

Cover pâté with plastic wrap and refrigerate for at least 4 hours.

Step 16

Heat stock gently in small pot until steaming.

Step 17

Squeeze excess water from gelatin and stir into hot stock until dissolved.

Step 18

Cool aspic to room temperature, then refrigerate until syrupy, about 30 minutes.

Step 19

Unmold pâté onto a serving board and remove plastic wrap carefully.

Step 20

Pour cooled aspic over pâté surface to coat evenly with shimmering glaze.