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
-
35 minAppetizerpuff pastry, egg (M), fresh cream cheese, flour, roq uefort, bunch onions, butter or margarine to grease, apples,french roquefort apple pie
-
30 minAppetizerRed pepper, salted cashew nuts, tap water, Mihoen, raw beetroot in pot, fish sauce, bunch onion, rice skin, fresh fresh mint, fresh coriander, Roast beef,rice-leaf spring lilies with roast beef
-
15 minAppetizermild olive oil, sliced leek, garden herbs soup vegetable, vegetable stock, foccaciacroutons,spring leek soup
-
20 minAppetizerhazelnuts, butter, shallot, coriander, scallops,scallops in nut butter
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it