Sprinkle gelatin over cold water and stir. Set aside and let it bloom.
Saute onions and garlic in oil. Add chicken livers and hearts and cook until brown. Lightly season with salt and pepper.
Deglaze with rum. Add bay leaves and simmer until alcohol is cooked off.
Add soy sauce, vinegar and brown sugar. Simmer mixture more. Remove bay leaves and let it cool.
In a food processor, cream the cheese until smooth. Add gelatin mixture and adobo sauce and blend. Add the liver and blend until smooth. Transfer to a clean container or a sterlized bottle. Refrigerate for at least an hour before serving with toasted bread.
Servings 0