Pidy Iris with goose liver and Geuze beer jelly

  • 20 pcs Pidy Iris
  • 25cl Geuze beer
  • 1/2 soaked gelatin leaf
  • 2 slices of goose liver pâté
  • 1 slice honey cake or ginger bread
  • 20 Pidy Pipettes*
  • optional: pea shoots
  • Gently heat the Geuze beer, slowly boil to reduce to 1/3.
  • Cool down to 50°C and add the soaked gelatin. Refrigerate to set and cut into dice.
  • Divide over the Iris, decorate with pieces of honey cake.
  • Finish with a dice of goose liver pâté and season with fresh pepper.
  • Decorate with pipettes filled with Geuze beer and/or pea shoots.