{"id":27012,"date":"2022-11-10T16:32:33","date_gmt":"2022-11-10T15:32:33","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/chocolate-pate-with-black-and-red-currants-and-sour-cream-foam\/"},"modified":"2022-11-10T16:32:33","modified_gmt":"2022-11-10T15:32:33","slug":"chocolate-pate-with-black-and-red-currants-and-sour-cream-foam","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/chocolate-pate-with-black-and-red-currants-and-sour-cream-foam\/","title":{"rendered":"Chocolate p\u00e2t\u00e9 with black and red currants and sour cream foam"},"content":{"rendered":"

8-10 portions<\/strong><\/h3>\n

Black currant curd<\/h3>\n
    \n
  • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelatin leaf<\/li>\n
  • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Black currant pur\u00e9e<\/li>\n
  • 45 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
  • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n
  • 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n
  • 15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<\/ul>\n

    Soak the gelatin in cold water. Zest the lemon and keep the zest for the oat crunch. Combine the pur\u00e9e with sugar, egg and lemon juice in a saucepan. Heat while stirring constantly until the mixture reaches 85\u00b0C. 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.<\/p>\n

    Chocolate pat\u00e9<\/h3>\n
      \n
    • 250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
    • 250 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chocolate, Cara\u00efbe Valrhona<\/li>\n
    • 6 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n
    • 170 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
    • 2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cocoa nibs<\/li>\n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Salt<\/li>\n<\/ul>\n

      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\u00b0C (depending on the thickness).<\/p>\n

      Sour cream foam<\/h3>\n
        \n
      • 100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cream Arla\u00ae<\/li>\n
      • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Gelatin leaf<\/li>\n
      • 25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n
      • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolks<\/li>\n
      • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sour cream Arla\u00ae<\/li>\n
      • 1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vanilla pod<\/li>\n<\/ul>\n

        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\u00b0C 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.<\/p>\n

        Oat crunch and berries<\/h3>\n
          \n
        • 150 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oatmeal<\/li>\n
        • 35 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
        • 35 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown sugar<\/li>\n
        • 1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon zest (from the curd)<\/li>\n
        • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Red currant<\/li>\n
        • 15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Caster sugar<\/li>\n
        • 1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Freeze-dried black currants<\/li>\n<\/ul>\n

          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.<\/p>\n","protected":false},"featured_media":25238,"template":"","recipe_category":[],"course":[223,224],"season":[],"class_list":["post-27012","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-berries","course-desserts"],"acf":[],"yoast_head":"\nChocolate p\u00e2t\u00e9 with black and red currants and sour cream foam - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Chocolate p\u00e2t\u00e9 with black and red currants and sour cream foam och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/chocolate-pate-with-black-and-red-currants-and-sour-cream-foam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate p\u00e2t\u00e9 with black and red currants and sour cream foam - 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