Cut the PVC piping into six
Heat the garlic and milk in a small saucepan over low heat for 2 minutes.
Place the foie gras, butter and salt in an upright blender and blend until smooth. Add the warm milk mixture and blend again until smooth, then pass through a fine sieve. Pour into the moulds filling only to the top of the pipe and refrigerate for 2 hours or until set.
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