Chocolate Pate with Creme Anglaise
Date Added: Mar 1, 2010 French Desserts
Description
This Chocolate Pate with Creme Anglaise recipe is a rich chocolate terrine served with a creamy vanilla sauce.
Ingredients
- 80 Ounce(s) Weight Chocolate Semi Sweet
- 24 Ounce(s) Weight Unsalted Butter
- 16 Ounce(s) Weight Sugar
- 24 Each Egg Yolks
- 30 Each Egg Whites
Directions
- Melt together the chocolate and butter, whip the egg yolks to a ribbon.
- whip the whites and the sugar to firm peaks.
- Fold the chocolate into the egg yolk ribbon and mix lightly.
- Fold the whites into the chocolate and yolks mix.
- Place in a pate mold and freeze overnight or for 12 hours.
- After removing from the freezer place your mold over boiling water for a minute to soften the mold so you can pop it out.
- Pop it out over a serving plate or pan.
- To plate up pour the Creme Anglaise on a serving dish.
- Next lay a slice the pate on the dish and decorate with some fresh mint and raspberries.
- 1 Each Vanilla Bean Split Lengthwise
- 2 Cup(s) Milk
- 5 Each Egg Yolk
- 1/4 Cup(s) Sugar
- Cut the vanilla bean in half, add to milk and let it boil.
- Sir the egg yolks with the sugar and whip to a ribbon.
- Next slowly add the milk & vanilla bean mixture to the egg ribbon and cook over a bain marie until the consistency of heavy cream.
- Chill before use.
Creme Anglaise
Ingredients
Directions
