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Earnie

Sylvia, another one much like

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455 posts
Joined: Dec 10, 2005

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Posted to Thread #17007 at 9:16 pm on Nov 29, 2009

Sylvia, I did one much like that for a New Year's Eve dinner party on Maui some years ago.

Chocolate Pate with Raspberries
Serving Size : 16

16 oz bittersweet chocolate -- chopped
1 cup heavy cream
1/4 cup butter
4 egg yolks
2 TBS dark rum

Creme Anglaise:
2 cups milk
4 egg yolks
3/4 cup sugar
1/2 tsp vanilla

Fresh raspberries

In a small saucepan, combine chocolate, cream and butter; cook over low heat until melted. Pour into pan. Refrigerate at least 8 hours until set.
To prepare creme anglaise, in small suacepan, heat milk just until it comes to a simmer. Meanwhile, in medium bowl, beat 4 egg yolks, sugar and vanilla until well blended. Add small amount of hot milk to yolk-sugar mixture, beating constantly. Add remaining milk; cook over low heat, stirring constantly, until mixture is slightly thickened and coats back of spoon. Immediately place saucepan in ice bath to cool. (sauce will continue to thicken as it cools? TO serve, unmold pate; bring to room temperature before slicing. Cut pate into slices. Spoon creme anglaise onto individual dessert plates. Place slices of pate on plates. Top each with raspberries.

Source:
"Bachelor in the Kitchen Cookbook"


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