Chicken Liver Mousse Terrine with Cranberry Jelly

Instructions

1. 1

   Lightly oil a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of plastic wrap, letting it hang over two sides.

2. 2

   In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.

3. 3

   In a small pot, bring the cranberries, sugar and lemon juice to a boil. Simmer over medium heat until the cooking juices are thick enough to coat the back of a spoon. In a small food processor or personal blender, purée the cranberry mixture until smooth. Add the gelatin and blend until completely dissolved. Strain the jelly through a fine sieve. Compost the residue. Spread the jelly out along the bottom of the loaf pan. Refrigerate for 1 hour or until the jelly has completely set.