Rich Chocolate Pate and Cranberry Coulis
Ingredients:
Pate:
1 1/2 cups heavy cream, divided
1 large egg yolk
12 ounces semi-sweet chocolate
1/3 cup corn syrup
1/4 cup unsalted butter
1 teaspoon vanilla extract
whipped cream, garnish
Coulis:
1 (12 ounce) bag cranberries
1 cup sugar
1 1/2 cups water
1 teaspoon allspice
To make the Pate:
Line an 8x4x2 1/2-inch loaf pan with good plastic wrap. Combine 1/4 cup cream with egg yolk and set aside.
Combine the chocolate, corn syrup and butter in a heavy saucepan. Cook over low heat until melted, stirring frequently. Remove from heat. Add cream mixture to saucepan. Cook 1 minute over medium heat, stirring constantly. DO NOT BOIL. Let cool to room temperature.
Beat the remaining cream with vanilla in a small mixing bowl until soft peaks form. Use a rubber scraper to gently mix the chocolate into the whipped cream. Pour into pan. Cover with plastic wrap. Refrigerate overnight.
To make the Cranberry Coulis:
Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth. Chill.
To Serve:
Spoon some Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pate on plate. Garnish with the whipped cream.
B-man
