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• • • • •
Time
20 mins

Rachel Khoo's Sweet and Savoury Pates
The combination of raspberries and white chocolate is a feast for the eyes as well as the taste buds. The slight acidity of the raspberries is a perfect match for the creamy texture of the white chocolate.

makes 400g/14oz ● preparation time: 10 minutes ● cooking time: 20 minutes

Posted by Orion Books Published See Orion Books's 75 projects » © 2018 Rachel Khoo · Reproduced with permission. · © Rachel Khoo’s Sweet & Savoury Pâtés by Rachel Khoo, published in hardback by Weidenfeld & Nicolson on 17 July 2014, price £14.99/ eBook £7.99
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  • Step 1

    To make the white chocolate cream, melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water. Stir occasionally, then add the cream and salt. If any lumps remain, keep the heatproof bowl, or inner container of the bain-marie, over the simmering water and stir until smooth.

  • Step 2

    Leave the paste to cool for 15 minutes in the refrigerator. It should be cold but not yet set. Mix the raspberries and preserving sugar in a large saucepan and cover with a lid when the mixture comes to the boil. Boil for 5 minutes before turning off the heat.

  • Step 3

    Leave to cool for 15 minutes in the refrigerator. The jam should be cold, but not yet set. Blend in a food processor for 2 minutes to remove some of the pips. Pour a little chocolate paste into a sterilised jar, followed by a little raspberry jam. Continue to fill the jar with alternate white chocolate and raspberry layers. Stir with a chopstick or a spoon handle to create a marbled effect.

    This spread will keep for about 2 weeks in the refrigerator.

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