Hearty bean pate is very delicate in consistency, it may well become a festive table decoration or just a healthy and tasty snack.
It is necessary
- - 150 g Blanche beans (white, small);
- - 100 g of curd cheese;
- - 3 tbsp. spoons of sour cream;
- - 2 pcs. egg;
- - 8-10 g of gelatin;
- - salt;
- - pepper;
- - 10 g of dill;
- - carrot
Instructions
Step 1
Before cooking, the beans are soaked for 4-5 hours. Soaking the beans will shorten the boil time and soften the beans.
Rinse swollen beans with cold water, place in a saucepan with water (1 part beans * 5 parts water), bring to a boil over high heat, add carrots, cook covered (without boiling) for 1-1.5 hours, at the end of cooking salt. It takes 40 minutes to cook carrots.
Step 2
Boil eggs.
Throw the finished beans in a colander, save the liquid.
Soak gelatin in 100 ml of bean broth, let it swell, heat until completely dissolved.
Grind beans (300 g), curd cheese in a combine, add sour cream, mix, then peeled eggs and, without stopping the combine, pour in the melted hot gelatin through the hole in the lid.
Step 3
Continue grinding for 2-3 minutes, until the mixture becomes smoother, airy and mousse.
Stir finely chopped dill into the bean mixture, pepper a little.
Step 4
Peel the carrots, cut into circles and make "stars" with a notch.
Pour the bean mousse into silicone molds, let the top of the mousse "grab" a little, lay out the carrots, put them in the refrigerator until they solidify.
Serve the pate with green lettuce leaves.
