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Fruit piece of cream pâté

This cream pâté is delicious to serve with a bread roll.By using silicone molds, you can prepare certain components of your dish in advance. This saves time during the busy December month. Store the prepared component in the freezer.

Ingredients

Sugar
8gKappa
mandarin purée
Mango puree
silicone fruit-shaped mold
cream pâté

Preparation

  1. Blend the pâté smooth in the food processor. Pipe the molds full and tap out the air. Then freeze.
  2. Mix the mandarin puree with the mango puree and add the kappa. Optionally add a little sugar.
  3. Heat while stirring to just below boiling point. Then let cool to about 40 to 50°C (so still liquid).
  4. Remove the pâté from the mold, insert a skewer in the top, and dip into the warm jelly.
  5. Let thaw before serving.