Pate

1. Heat a large saute pan over medium-high heat and melt 4 tablespoons of the butter. Add the minced shallot and cook until fragrant and translucent, approximately 1-2 minutes. Careful not to brown the shallots.
2. Add the livers, salt, pepper, nutmeg and allspice. Cook the livers until they are browned but still slightly pinkish on the inside.
3. Add the cognac and continue cooking until the majority of the cognac has been reduced and the livers are cooked through but still tender
4. In a food processor or blender, puree the liver mixture adding the remaining 4 tablespoons of butter. When the butter is fully incorporated, add the heavy cream and continue blending until smooth.
5. Press the liver mixture through a fine mesh sieve into a medium size bowl
6. Divide the pate into ramekins leaving room for a 1/4 inch layer of gelee and set aside.

Gelee

1. In a medium-small, microwave safe bowl add a 1/4 cool water and sprinkle gelatin over the top. allow the gelatin to bloom for 10 minutes.
2. Microwave the gelatin mixture until it is completely dissolved and becomes clear, approximately 30 seconds.
3. Add the sugar to the warm gelatin and stir to dissolve. There shouldn’t be any grittiness.
4. Add the Prosecco and stir to combine.

Assembly

1. Place an herb sprig on top of each pate.
2. Spoon a 1/4 inch layer of Prosecco gelee, liquid over the top of each pate. Make sure the herb sprigs are completely submerged
3. Cover each ramekin with plastic wrap and refrigerate until the gelee is set, at least 3 hours

To Serve

• Serve with cornichons and toast points
• Pate can be kept covered for up to 4 days
• Once the gelee seal is broken the pate will only keep for 1-2 days, covered