Crème brûlée of pâté with gingerbread crouton
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.
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