Tinkering with Heston's Meat Fruit Recipe

Hello,

I'm thinking of making an improvised version of Heston Blumenthal's Meat Fruit for Christmas this year, using a similar process in the linked article.

I'd like to use bought chicken or duck liver pâté (from a quality butcher's) to make things easier, but the recipe process entails freezing the pâté in molds, then defrosting before serving. Would this be safe, as opposed to using freshly made pâté? And has anyone tried the recipe?

Thanks!

Meat Fruit at Dinner by Heston Blumenthal in London

Welcome to a Five Days of Meat-themed edition of Eater Elements, a series that explores the ideas and ingredients of noteworthy meat dishes. About...

www.eater.com