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
-
20 minLunchfennel bulb, Red pepper, arugula, flat leaf parsley, cannellini bean, cooked ham strips, lemon, Parmesan cheese, olive oil, garlic, basil,bean-fennel salad with ham and basil oil -
12 minAppetizernew potatoes with peel, egg, dash of white wine vinegar, water, Shrimp cocktail with sauces,cocktail with pink shrimps and garlic sauce from rené pluijm -
20 minAppetizertenderloin, lemon, olive oil, garlic, leaf parsley, ginger powder (djahé), nutmeg powder, cayenne pepper,brochette of pork tenderloin -
30 minSmall dishsmall eggplant, olive oil, canned tuna, mayonnaise, creme fraiche, capers, leaf parsley, arugula, lamb's lettuce, friséesla,grilled eggplant rolls with tuna salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it