Recipes from Les Toques Blanches Ottawa

Chocolate Walnut Pate
with Scorched Lavender Marshmallow and Port Syrup

Executive Chef Kenton Leier, Delta Ottawa Hotel and Suites












Makes 10-12 portions

For chocolate walnut pate

2 cups dark bittersweet chocolate chips
½ cup butter
1 cup whipping cream
2 tbsp espresso
4 egg yolks
1 cup icing sugar
¾ cup chopped walnuts

  • In a bowl over a hot water bath melt chocolate and butter together. In a separate saucepan combine the cream with the icing sugar and bring to a boil.
  • Add a small amount of the hot cream to the egg yolks to temper them
  • Combine cream with the chocolate and the eggs and mix until smooth.
  • Add espresso and mix well. Let stand for about 3 minutes.
  • Line the bottom of a brownie pan with saran wrap or parchment paper and sprinkle with the walnuts. Pour chocolate mixture over top and refrigerate at least two hours until the chocolate has set.
  • To serve turn the pan upside down on a cutting board so the pate comes out and cut into squares or any other shape you desire.

For the lavender marshmallow

3 envelopes of powdered unflavored gelatin
¾ cup cold water
2/3 cup corn syrup
2 cups sugar
3-4 drops lavender extract

  • In the bowl of a kitchen-aid mixer combine the gelatin with ½ cup of the cold water and let stand for 10 minutes.
  • Combine the rest of the cold water with the corn syrup and sugar and bring to a boil for about 2 minutes.
  • Begin beating the gelatin on low speed in the mixer and slowly drizzle the hot corn syrup/ sugar mixture into the gelatin. And add the lavender.
  • Beat in total for about 10 minutes until the mix is very white and shiny.
  • Pour mixture into a buttered dish and let set for at least two hours.

For the port syrup

1 cup port
½ cup sugar

  • In a saucepan combine the port wine with the sugar and bring to a boil.
  • Let boil until mixture thickens and becomes syrupy. Let cool.

Plating

To serve place a spoonful of marshmallow mix on top of the chocolate pate and scorch quickly with a blowtorch. Drizzle with port syrup and garnish with fresh berries.