Cheese and Garlic Pâté Recipe

Ingredients
30 grams water
1 teaspoon garlic powder
2 chopped scallions
¼ kilo cream cheese
100 grams Ricotta cheese
3 tablespoons sliced almond
¼ teaspoon powdered white pepper
fresh rosemary bunches
1 teaspoon black pepper
2 teaspoons jelly dissolved in ½ cup (125 ml) hot chicken broth, cooled down.

Preparation

1. Melt the butter in a small casserole and fry the garlic, onions and scallions over medium heat, then keep them aside so they cool down.

2. Process or blend the cheeses until you get a paste. Add the garlic mix, almonds and white pepper and blend for one more minute. Pour in four Pyrex bowls and smooth down with a knife.

3. Put the rosemary bunches and black pepper on every pâté bowl. Pour the jelly carefully over them and refrigerate.

Ingredients
6 whites
1 cup (220 grams) superfine sugar
200 grams grated dark chocolate
160 grams chopped dates
2 cups (280 grams) chopped hazelnuts
1 ½ cup (375 ml) whipped thick cream

Coating
100 grams melted dark chocolate

Preparation

1. Whisk the whites until you can form soft peaks with it. Add the sugar little by little, whisking until it dissolves.  Add the chocolate, dates and hazelnuts with circular movements.

2. Pour the mix in two 22 cm diameter tins, previously wrapped and greased. Bake for 40 minutes, or until the mix is soft.

3. Spread the whipped cream over one of the tarts and cover with the other one. Decorate with melted chocolate.

Oven temperature: 160°C