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"Iris" with Kriek beer preserve and goose liver terrine

  • 20 Pidy Gourmet Irisses
  • 200 gr meat jelly flavoured with Kriek beer
  • 100 gr goose liver terrine
  • 2 slices of traditional gingerbread
  • Cut the set jelly very finely
  • Fill the Pidy Gourmet Irisses with this until three-quarters full
  • Dice the goose liver
  • Place them on the cut jelly
  • Cut fine slivers of gingerbread and toast them
  • Use to decorate