Spice cake butterfly with duck liver mousse and beetroot gaufrette

Name: Spice cake butterfly with duck liver mousse and beetroot gaufrette
Ingredients: 100 g Egg white; 100 g Flour; 100 g Butter; 1 units.items spiced cake with ginger; 1 units.items small butterfly silicone mat; 1 units.items Real Ale Chutney; 1 units.items Duck liver mousse; 10 units.items beetroot gaufrette

Beet gaufrette with duck liver mousse, real ale chutney, and butterfly of spiced cake and ginger.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

100gEgg white

100gFlour

100gButter

1units.itemsspiced cake with ginger

1units.itemssmall butterfly silicone mat

1units.itemsReal Ale Chutney

1units.itemsDuck liver mousse

10units.itemsbeetroot gaufrette

Preparation

Crumble the spiced cake and dry it until completely crispy in the dehydrator.
Grind the spiced cake in the coffee grinder until it becomes a powder.
Melt the butter.
Put 100 grams of the spiced cake powder in a measuring jug along with the rest of the ingredients.
Mix well with the immersion blender and let the batter rest in the fridge for a few hours.
Spread the batter in the mold and bake at 170ºC for 7 min.