Three Act Goose Liver

This is among Executive Chef Hemant Oberoi's favourite starters at the exclusive fine dining restaurant Zodiac Grill in the Taj Mahal Hotel.

Ingredients:
150 gm goose liver
50 gm pate with truffle
150 ml balsamic
100 gm peaches
1 gm saffron
30 gm prunes
5 ml cognac
100 gm avocado
100 gm Philadephia cheese
150 gm red peppers
50 gm Chanterelle (mushrooms)
30 gm Gruyere
10 ml Kirsch
50 ml Aspic
1 spring dill leaves
50 gm pink ginger
50 ml olive oil
50 gm pepper, crushed
Brioche rolls

Procedure:
Make goose liver terrine with goose liver pate and interlayer with prunes and cognac, Philadelphia cheese, avocado and red pepper. Place a chanterelle on top. Set the aspic on a dish and then place the goose liver slice. Cut with a flower cutter, top with a sprig of dill.

Spread the balsamic reduction on the pate and cut the seared goose liver slice on it and cut finely cliced pink ginger. Place the peach and saffron chutney with olive oil in a design. Sandwich two slices of brioche and Gruyere cheese gratinate and serve along.