Filter
Reset
Sort ByRelevance
Katrina Vanderzwan
Crème brûlée of pâté with gingerbread crouton
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the cream pâté with the cranberry compote or forest fruit jam and possibly a small dash of cognac or port.
-
Fill low ovenproof dishes and smooth the top with the convex side of a damp spoon. Put in the refrigerator for a while.
-
Heat the oven grill. Sprinkle the pâté with caster sugar and let it caramelize under the hot oven grill.
-
Meanwhile, roast very thinly sliced gingerbread in a toaster. Light out any stars and serve with the pâté.
Blogs that might be interesting
-
15 minAppetizerlemon, poultry feast, snow peas, shrimps, parsley,spring stock with snow peas and shrimps -
30 minAppetizermixed vegetables, egg, mustard, White wine vinegar, olive oil,crispy vegetables with mustard dressing and soft-boiled egg -
15 minAppetizeruncut bread, garlic, olive oil, Prosciutto di Parma, salami, mixed olives, Sun dried tomatoes, Parmesan cheese,bruschetta -
75 minAppetizerginger root, Brown sugar, water, small can of pineapple pieces, Kiwi,the pineapple soup with kiwi from shirley the becker
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it