Tuesday, 4 April 2017

Pâté of deer with mango and gelled PX

Today we present this gourmet toast that has become one of our favorites for its combination of flavors. You can also make the version suitable for children without the sauce of Pedro Ximenez gelled.

Ingredients for 20 toasts:
- 20 small toasted
- 1 can of deer pate
- 1/2 mango
- 50 ml of Pedro Ximénez
- 1 g agar agar

- Pour the Pedro Ximénez in a saucepan with the agar agar and let it boil for 2 minutes.
- Pour over the mold to be used, let it cool at room temperature, and then put it in the fridge for at least 30 minutes.
- Wash and peel the mango.
- Remove the bone and cut elongated pieces of the size of the toasts.
- Spread the deer pate on toasts.
- Place a piece of mango on the pate.
- Remove the gelled PX sauce from the refrigerator and put a little on each toast.

Bon appétit!

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