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
-
90 minAppetizerpavé campaigner, olive oil, garlic, ground cumin, vine tomatoes, green pepper, cucumber, Red peppers, coriander, White wine vinegar,spicy gazpacho with coriander -
30 minSnackwhite bread mix, olive oil, feta cheese, ricotta, sun-dried tomato, capers, basil, egg,empanadas filled with goat feta and ricotta -
20 minAppetizersprouts, bacon, Apple, honey, pouring syrup,sprouts skewers with apple and bacon -
15 minAppetizerroot, olive oil, honey, lemon, cashew nut, parsley, Greek yoghurt,caramelised carrot with hanging and parsley dressing
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it