Chocolate Pate with Champagne Sabayon

Category5 734 Last Update: Mar 20, 2021 Created: Mar 20, 2021 0 0 0
Chocolate Pate with Champagne Sabayon
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 55 mins
  • Calories: -
  • Difficulty: Easy
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When serving this great dessert, be sure to voice its name. Better even write it in advance in calligraphic handwriting on a beautiful sheet of paper (like a menu). Just make sure that the effect is not too strong and that there is enough emotion on the stalemate itself. And especially for the champagne sabayon.

Ingredients

Directions

  1. Grease 8 small heat-resistant molds with butter, line them with foil so that the edges hang 5 cm. Melt the chopped chocolate in a water bath, cool slightly. In another bowl, whisk the cold cream until fluffy.
  2. Pour milk into a saucepan, bring to a boil. In a heatproof bowl, beat the egg yolks and sugar into a lather and pour in the hot milk, stirring constantly. Return the mixture to the saucepan, put on low heat and heat, whisking, until thickened. Don't let it boil! Remove from heat, add cinnamon and rum.
  3. Mix the egg mass with melted chocolate, cool. Gently add the whipped cream to the mixture. Cut each berry into slices. Put the strawberry slices in the prepared molds, spread the resulting pate on top, pressing down slightly; cover with the edges of the film and refrigerate for at least 4 hours, preferably overnight.
  4. For the sabayon, combine the sparkling wine, sugar, and yolks in a heatproof bowl. Place the bowl in a water bath over very low heat (the bowl should not touch the boiling water) and heat, whisking constantly, until thickened, 5-7 minutes. Remove from the bath and cool, stirring occasionally to prevent skin formation. In another bowl, whisk the cold cream until fluffy. Gently mix the sauce with the whipped cream. Refrigerate for at least 1 hour.
  5. Take the pate tins out of the refrigerator, turn them over onto the plates, peel off the foil. Drizzle with sabayon and serve.

Chocolate Pate with Champagne Sabayon



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 55 mins
  • Calories: -
  • Difficulty: Easy

When serving this great dessert, be sure to voice its name. Better even write it in advance in calligraphic handwriting on a beautiful sheet of paper (like a menu). Just make sure that the effect is not too strong and that there is enough emotion on the stalemate itself. And especially for the champagne sabayon.

Ingredients

Directions

  1. Grease 8 small heat-resistant molds with butter, line them with foil so that the edges hang 5 cm. Melt the chopped chocolate in a water bath, cool slightly. In another bowl, whisk the cold cream until fluffy.
  2. Pour milk into a saucepan, bring to a boil. In a heatproof bowl, beat the egg yolks and sugar into a lather and pour in the hot milk, stirring constantly. Return the mixture to the saucepan, put on low heat and heat, whisking, until thickened. Don't let it boil! Remove from heat, add cinnamon and rum.
  3. Mix the egg mass with melted chocolate, cool. Gently add the whipped cream to the mixture. Cut each berry into slices. Put the strawberry slices in the prepared molds, spread the resulting pate on top, pressing down slightly; cover with the edges of the film and refrigerate for at least 4 hours, preferably overnight.
  4. For the sabayon, combine the sparkling wine, sugar, and yolks in a heatproof bowl. Place the bowl in a water bath over very low heat (the bowl should not touch the boiling water) and heat, whisking constantly, until thickened, 5-7 minutes. Remove from the bath and cool, stirring occasionally to prevent skin formation. In another bowl, whisk the cold cream until fluffy. Gently mix the sauce with the whipped cream. Refrigerate for at least 1 hour.
  5. Take the pate tins out of the refrigerator, turn them over onto the plates, peel off the foil. Drizzle with sabayon and serve.

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