Instructions

Add 0.5 cup of cold water to gelatin, stir, set aside.
Heat up a pan over medium heat, add ghee.
Fry liver until almost cooked through, add onions, season with spices.
Add cream into the pan and cook for another 5 minutes.
Remove from heat, let cool down for 10 minutes, add half of the gelatin mixture.
Pulse in a food processor until smooth, add soft butter and pulse again.
Pour mixture in a silicone mold and put it in a freezer while making a cranberry layer.
In a small saucepan cook cranberries with 0.5 cup water until they pop up, remove from heat. Add remaining gelatin and stir.
Let cool down to room temperature, pour over pate and refrigerate overnight.
It can be stored in a fridge for up to 5 days.

This is a recipe by

Tatyana Zinchenko