It’s Cornet Time ... Liver & Egg Cornets - Chocolate & Vanilla Style

November 09, 2011

For a starter that's sure to impress and delight even the fussiest of dinner guests try this fantastic recipe...

I’ve served this dish as an alternative to the traditional Jewish Friday Night Dinner starter of egg and onion and chicken liver pate and also as a starter for a lunch with families with kids – who thought it was marvellous but couldn’t quite fathom why the ‘ice-cream’ wasn’t cold or sweet!

Please note that this recipe comes with a CAUTION: WARNING!! The syrup is EXTREMELY hot – I’ve accidentally touched a little that had fallen on a granite worktop and had blistering burns so please be extra careful when handling the syrup.


Serves: 12 (Assume two per person)                                                                            Difficulty Level: Medium

24 Cornets (I use Alma Rolled Ice Cream Cones)
12 Medium Eggs, Hard Boiled, Shelled and Halved
3-5 Tablespoons Mayonnaise
Salt, Pepper, Paprika and Mixed Herbs to taste
500g (12 Scoops) of Chopped Liver or Chicken Liver Pate from the Butcher or Supermarket
300ml Sweet Sherry or Sweet Red Wine
150g Caster Sugar
150g Salted Peanuts
Large Bag of cheapest White Rice
Ice Cream Scoop with Easy Release

1. Hard boil the eggs (stored at room temperature) by placing them in a small pan and covering completely with cold water (about 1cm over the top of the eggs). Bring the water to a simmer and cook for 10-12 minutes. Once cooked, plunge the eggs into cold water and leave until cool enough to handle.

 2. Once the eggs are cool enough to handle, shell and halve them and then mash (either by hand or in a food processor) with enough mayonnaise to make the mixture firm enough to scoop. Mix in the seasonings to taste.

3. Meanwhile, to make the syrup, place the sherry or wine and the caster sugar in a small heavy-based saucepan and stir constantly over low heat until the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 20-30 minutes, or until reduced by one-third. Remove from the heat and leave to cool slightly. (Please remember that the syrup will burn you if you touch it directly in any way).

4.  Empty the rice into your serving dishes (I use two bowls to hold 12 cornets each) and stand the cornets in the rice, pushing firmly to ensure they are securely standing upright.

5. Using a tablespoon, carefully drizzle a little syrup into the bottom and around the inside of the cornets. 

6. Scoop the mashed egg onto 12 of the cornets, wash the scoop and then scoop the chopped liver or liver pate into the other 12 cornets.

7. Now drizzle more syrup over the top of the scoops. Chop the peanuts in a food processor and sprinkle over each cornet. Serve immediately.

Please also note that this is an ‘easy’ adaptation from a superb Masterchef Australia Celebrity Chef Challenge. The original recipe can be found here and being Masterchef, naturally requires making your own brik pastry cornets and liver pate from scratch. If you’ve got plenty of time or are having a small get together then definitely have a go at the original recipe.

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  1. I tried these for my friends and they all loved it! My friends were so impressed!

  2. I am lucky enough to have tried these and can vouch that they are absolutely delicious. They look amazing too!


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