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Pani puri, duck liver & beetroot

The festive dinner has only truly begun once the appetizers have appeared on the table.With these snacks, you are sure to surprise your guests gastronomically. Serve them on stylish and surprising tableware for a festive start to your Christmas dinner!.

Ingredients

Pani puri
chioggia beet
Sushi vinegar
Duck liver mousse
Cress

Preparation

  1. Fry the pani puri slices in oil and, while frying, pour hot oil over them with a spoon so they puff up.
  2. Let cool and carefully make a hole in them.
  3. Fill with the duck liver mousse.
  4. Use a mandoline to slice the chioggia beet into thin slices and cut out rounds.
  5. Cut a small round out of the center as well.
  6. Warm sushi vinegar and place the beet slices in it to marinate (about 15 minutes).
  7. Pat dry.
  8. Place on the pani puri and garnish with cress.