Method

1. Preheat oven to 170°C.

2. Place the chicken livers in a small baking dish with the onion, olive oil, thyme leaves and a pinch of salt. Mix together and bake, stirring occasionally, for 20 minutes, or until the chicken livers are cooked through but still slightly pink in the middle. Remove from the oven and allow to cool slightly.

3. Meanwhile, to make the syrup, place 300ml of the sherry and all the sugar in a small heavy-based saucepan and stir 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.

4. Place the cooled chicken liver mixture in a food processor. Add the cream, butter and the remaining sherry, season to taste and process until smooth. Push the mixture through a very fine sieve into a small bowl. Cover with plastic wrap and chill until the mixture is cool but still soft enough to pipe.

5. To make the cornets, lay the pastry sheet on a work surface and cut into 12 even rectangles. Roll 1 pieces of pastry around a lightly greased metal cone that is about 10cm long and 2cm in diameter. Brush the edges with the beaten egg and slide another cone over it before placing on a lined baking tray. Repeat with remaining pastry to make 12 cornets. Bake for 3-5 minutes or until golden, then remove from the oven and leave to cool on wire racks. Lightly brush the cones with egg white and dust with ground corn. Return to oven for 1 minute. Leave to cool on wire rack before removing from mould.

6. To serve, drizzle a little Pedro Ximenez syrup on the inside of the cone. Generously pipe the chicken liver mixture into the cones. Drizzle more syrup over the top. Dust with ground roasted corn. Place uncooked rice in serving bowl and arrange the cones upright in the rice. Serve immediately.