Chocolate pâté with black and red currants and sour cream foam

8-10 portions

Black currant curd

• 1                    Gelatin leaf
• 50 g               Black currant purée
• 45 g               Sugar
• 1                    Egg
• 1/2                Lemon
• 15 g               Butter Arla®

Soak the gelatin in cold water. Zest the lemon and keep the zest for the oat crunch. Combine the purée with sugar, egg and lemon juice in a saucepan. Heat while stirring constantly until the mixture reaches 85°C. Remove from the heat and add the gelatin. Incorporate the butter gradually. Pass the curd through a sieve and pour it into a piping bag. Cool until serving.

Chocolate paté

• 250 g             Butter Arla®
• 250 g             Chocolate, Caraïbe Valrhona
• 6                    Egg
• 170 g             Sugar
• 2 tbsp            Cocoa nibs
•                       Salt

Melt the butter. Chop the chocolate and incorporate it to the butter. Whisk eggs and sugar, add the chocolate mixture and use a hand blender to make it smooth. Add salt to taste. Pour the mixture into a mould, sprinkle cocoa nibs on top and bake 15-20 min at 165°C (depending on the thickness).

Sour cream foam

• 100 g             Cream Arla®
• ½                   Gelatin leaf
• 25 g               Sugar
• 2                    Egg yolks
• 150 g             Sour cream Arla®
• 1/4                Vanilla pod

Soak the gelatin in cold water. Combine cream, sugar and egg yolks in a saucepan. Scrape the seeds out of the vanilla pod, add them and the pod to the mixture. Heat to 85°C while stirring constantly. Add the gelatin. Strain the mixture and let it cool. Add the sour cream. Pour the cream into a siphon. Load it with 2 gas capsules and keep it cool.

Oat crunch and berries

• 150 ml           Oatmeal
• 35 g               Butter Arla®
• 35 g               Brown sugar
• 1/2                Lemon zest (from the curd)
• 150 g             Red currant
• 15 g               Caster sugar
• 1 tbsp            Freeze-dried black currants

Melt the butter in a pan. Add oat meal, brown sugar and lemon zest. Fry on medium heat until crunchy. Transfer to a tray with paper towel and let it cool. Clean the red currants. Place them in a bowl and mash approximately 1/5 of them. Add the caster sugar and stir carefully until it has dissolved.