Whipped Gorgonzola, Blackberry and Amaranth Charcoal Canapé Cones
Bex Blundy
20
20 minutes
0 minutes
These simple canapés are extremely quick to make and your guests won't be able to resist the pairing of creamy, salty Gorgonzola dulce paired with a plump prime season blackberry and a sprinkle of nutty brown butter toasted pecans, and the amaranth garnish adds a festive pop of colour. We think these are the ideal Halloween canapé - Gothically beautiful!
Ingredients
200g Gorgonzola Dolce
100ml double cream
Salt and pepper, to season
30g salted butter
40g pecans, crushed
20 charcoal cones
Blackberries, halved, to garnish
Amaranth micro herbs, to garnish
Directions
Heat 30g salted butter in a pan until foamy, then add in the 40g crushed pecans. Toss in the butter and cook until they smell toasty and fragrant. Leave to cool.
In a food processor or blender, pulse 200g Gorgonzola, 100ml double cream, plenty of freshly cracked black pepper and a pinch of salt. It should be at the perfect piping texture, but add a tablespoon more cream if too thick. Set aside in the fridge.
Fill a piping bag with the whipped Gorgonzola and pipe the whipped Gorgonzola into the cones.
Garnish with a sprinkle of the toasted crushed pecans, a halved blackberry and a stem of striking red amaranth. This is the perfect Halloween canapé.
Ingredients you'll need
