The chef of the restaurant Aire Eder invites you to make mini crèmes brûlées for the aperitif. The recipe is simple: 1 liter of whole liquid cream, 10 egg yolks, musk nuts and espelette pepper. Mix everything and divide the appliance into 4. Incorporate at your convenience, for 1/4 of the appliance 110 G of duck liver mousse, and in the same proportions for the remaining 1/4 of the smoked salmon, piquillos, parsley and garlic. Mix again and pour the preparation into small casseroles then bake for 30 minutes at 100 °.
Aperitif ideas for the holidays
