Whipped Gorgonzola, Blackberry and Amaranth Charcoal Canapé Cones
Drogo
20
20 minutes
These striking Gorgonzola canapés combine creamy whipped Gorgonzola Dolce with fresh blackberries, brown butter-toasted pecans and vibrant amaranth micro herbs, all served in crisp charcoal canapé cones.
The balance of salty blue cheese, sweet seasonal blackberry and nutty pecans makes each canapé rich but well balanced, while the black cones and red amaranth create a dramatic presentation that's particularly suited to Halloween entertaining.
Making 20 in just 20 minutes, these cheese canapé cones are an easy option when you want an impressive party bite without lengthy preparation.
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
