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 minAppetizerolive oil, chestnut mushrooms, lettuce, balsamic vinegar, honey, cambozola, roma tomatoes, avocado, forest outing,lettuce with cambozola -
15 minAppetizerground cumin, lemon, fresh ginger, sunflower oil, ground coriander, Spinach, fresh fresh mint, peaches,peach salad -
65 minAppetizergarlic, traditional olive oil, fresh basil, roasted red peppers in pot, Red wine vinegar, tomato cubes, vegetable stock of tablet, extra virgin olive oil,soup of tomatoes and red peppers -
20 minAppetizerchicken bouillon, shii-takes, String Beans, light soy sauce, medium dry sherry, bunch onions, Spinach, wok noodles, sesame oil,noodle soup with shii-takes
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it