Pidy Coloured Mini Cone with pallet

Ingredients: 

Pidy green Mini Cones with mascarpone, Guacamole and salmon caviar

  • 20 pcs Pidy green Mini Cones (spinach)
  • 200g mascarpone
  • 70g guacamole
  • some salmon caviar

Pidy red Mini Cones with tuna and tarragon

  • 20 pcs Pidy red Mini Cones (tomato)
  • 200g drained canned tuna
  • 1 tablespoon mayonnaise
  • salt and pepper
  • 10g freshly chopped tarragon
  • some diced tomato or tarragon leaves to decorate

Pidy black Mini Cones with squid, fish mousse and saffron

  • 20 pcs Pidy black Mini Cones
  • 250g fillet of cod, poached and chopped
  • 65g milk
  • 65g fish fond
  • some saffron
  • 20g roux
  • 2 gelatin leaves
  • 180g lightly whipped cream
  • some black fish eggs

Pidy Neutral Mini Cones with ham mousse

  • 20 pcs Pidy Neutral Mini Cones
  • 200g chopped cooked ham
  • 50g bechamel sauce
  • 100g dried ham
  • 50g lightly whipped cream

Pidy green Mini Cones with mascarpone, Guacamole and salmon caviar
Mix the mascarpone with the guacamole and beat firmly together.
Divide over the Mini Cones and decorate with some salmon caviar.

Pidy red Mini Cones with tuna and tarragon
Mix the tuna with the mayonnaise, tarragon, season with salt and pepper. Divide the mixture over the Pidy Mini Cones.
Decorate with diced tomato or tarragon leaves.

Pidy black Mini Cones with squid, fish mousse and saffron
Make a velouté with the milk, fish fond, saffron and roux.
Cool to 50°C and add the soaked gelatin leaves.
Cool further to 30°C, mix with the chopped fish.
Gently fold in the cream.
Using a piping bag, divide the mixture into the mini cones and decorate with black fish eggs.

Pidy Neutral Mini Cones with ham mousse
Mix the chopped ham with the bechamel sauce and the whipped cream.
Divide over the mini cones. Decorate with pieces of dried ham.