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Chilled caviar pâté

Name: Chilled caviar pâté
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Traditional
Ingredients: 80 g Caviar; 250 ml Double cream; 8 g Gelatine (unflavoured); 20 ml Lemon (strained juice); 60 ml Water; 0.5 g Pepper (white)

A delicate chilled appetiser of cream and caviar, set with gelatine and lifted with lemon.

20 minprep

5 mincooking

6servings

968 kcalwhole recipe

161 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Appetiser 15 to 30 minutes Traditional

Gluten-free y 7 más Indicative dietary requirements

View full classification 24 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

AppetiserStarter

Meal

AppetiserSnack

Preparation

No-cook

Aparatos

Blender

Cocina

Traditional

Season

All year round

Occasion

For sharingCelebrationsMake aheadEveryday menuFor the whole family

Nutrition

Low carbohydrate

Total time

15 to 30 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Appetiser · Starter

Meal

Appetiser · Snack

Total time

15 to 30 minutes

What you need

Ingredients

Caviar 80 g
Double cream 250 ml
Gelatine unflavoured 8 g
Lemon strained juice 20 ml
Water 60 ml
Pepper white 0.5 g

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6 ingredients selected

Caviar 80 g
Double cream 250 ml
Gelatine 8 g
Lemon 20 ml
Water 60 ml
Pepper 0.5 g

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Let’s get cooking

Method

Soak the gelatine in cold water.
Heat 60 ml water, remove before boiling and dissolve the drained gelatine. Allow to cool slightly.
Mix the cream, lemon and white pepper, then slowly stir in the gelatine.
Fold in the caviar, reserving a spoonful for garnish.
Pour into moulds, cover and chill for at least 5 hours. Unmould and finish with the reserved caviar.

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Ingredients

Method

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