Pidy Sweet Mini Cone with duck liver mousse

  • 20 pcs Pidy Sweet Mini Cones
  • 150g raspberry jam
  • 150g duck liver pâté
  • 50g lukewarm beef stock
  • 30g red port wine
  • 1/2 soaked gelatin leaf
  • 100g lightly whipped cream
  • blueberries
  • Mix the stock with the red port wine and heat to 70°C.
  • Cool to 50°C and use to dissolve the gelatin.
  • Add the duck liver pâté and beat until you get a smooth mixture.
  • Sieve and cool to 30°C.
  • Mix with the lightly whipped cream and cool completely.
  • Fill the bottom of the Mini Cones with some raspberry jam.
  • Top with duck liver mousse.
  • Finish with blueberries and/or a pipette* filled with red port.