Goose Liver with Elder Jelly

Cut the goose liver into small pieces and remove the veins. Reduce the yellow muscatel to half, let it cool and marinate the goose liver with a little salt, pepper and pickling salt. Then place in a clay mold and cover well with cling film. Then cook the goose liver at 65 °C with steam for 35 minutes. Bring the white wine to a boil, add the elderflowers and leave to infuse for 1 day. Then strain, bind with 4 sheets of gelatin and pour into the desired mold. Remove the seeds from the dirndls and puree and strain all but 8 halves. Cut the foie gras into cubes and halve in the middle. Then smear a small layer of pepper paste between them, and put the halves back together. Brush the cubes with the Dirndl sauce and roll in Sosa caramel crispy. Place two pieces of the cubes opposite each other on a plate and put some of the elderberry jelly to the left and right of them. Place the Dirndln opposite each other and finish with the sauce, garnish with sorrel tips.

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