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Bison pâté lolly with ruby chocolate

A delightful amuse made of bison pâté with cranberries, dipped in ruby chocolate.

Covered with chopped pistachios and finished with gold spray for a festive look.

 

This recipe will be presented during the Chef's Table wild & poultry at the Horeca Event at HANOS Apeldoorn on September 26, 2023.

Ingredients

500gbison pâté with cranberries

250gruby callets
50gPistachios
gold spray for chocolate
corn cob skewer
bamboo board

Preparation

  1. Blend the bison pâté in the food processor to loosen it up a bit. Do not blend too long or it will become too smooth.
  2. Use a small ice cream scoop to make small balls and place them on a baking tray lined with parchment paper.
  3. Roll the pâté into tight balls with your hands and insert a skewer. Insert the blunt end of the skewer into the pâté so the sharp end fits into the board.
  4. Freeze the balls.

  1. Chop the pistachios finely into a nice crumble.
  2. Melt the ruby chocolate using a microwave or bain-marie.
  3. Dip the pâté in the chocolate and dip the top in the pistachio crumble.
  4. Let thaw in the refrigerator before use.
  5. Stick the skewers in the block and spray them with gold spray.